Real Recipes From Real Home Cooks ®

layered chicken and black bean casserole

(1 rating)
Recipe by
Melissa Snow
Hillsboro, OR

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

(1 rating)
yield 8 serving(s)
method Bake

Ingredients For layered chicken and black bean casserole

  • 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
  • 8
    6 inch tortillas
  • 8 oz
    container sour cream
  • 2 c
    shredded mexican cheese blend

How To Make layered chicken and black bean casserole

  • 1
    Combine chicken, cilantro, black beans, chilies, and seasonings in a bowl. Blend well.
  • 2
    In 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.
  • 3
    Cover 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.
  • 4
    Remove from oven and let sit 10 minutes before serving.

Categories & Tags for Layered Chicken and Black Bean Casserole: