Layered Chicken and Black Bean Casserole

Melissa Snow


I love this casserole. I serve it with my mexican cornbread and a salad.

★★★★★ 1 vote


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2 c
cooked chicken, diced
2 Tbsp
fresh cilantro chopped
4 1/2 oz
can diced green chilies, drained
15 oz
can black beans, rinsed and drained
1/2 tsp
1/2 tsp
10 oz
can enchilada sauce
6 inch tortillas
8 oz
container sour cream
2 c
shredded mexican cheese blend

How to Make Layered Chicken and Black Bean Casserole


  • 1Combine chicken, cilantro, black beans, chilies, and seasonings in a bowl. Blend well.
  • 2In a lightly greased 11x4 pan, spread 1/2 of the enchilada sauce on the bottom of the pan. Top with 4 tortillas. It's okay if the tortillas overlap. Spread 1/2 of the chicken mixture over the tortillas. Top with 1 cup of the cheese and 1/2 of the sour cream. Repeat layers except for the remaining cheese and sour cream.
  • 3Cover casserole with tin foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover and top with remaining cheese and dot top of the cheese with remaining sour cream. Place back in oven for 5 to 10 minutes until the cheese has melted.
  • 4Remove from oven and let sit 10 minutes before serving.

Printable Recipe Card

About Layered Chicken and Black Bean Casserole

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican

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