Chicken and Black Bean Enchilada Casserole

Chicken And Black Bean Enchilada Casserole Recipe

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Carla Tipton


we top this casserole with sour cream and more chopped cilantro.


☆☆☆☆☆ 0 votes

15 Min
30 Min


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  • 2 c
    chicken, chopped
  • 1/2 tsp
  • 2 Tbsp
    fresh cilantro
  • 1 can(s)
    black beans, rinsed & drained
  • 1 can(s)
    diced green chilies, drained
  • 1 can(s)
    10oz enchilada sauce
  • 8
    6" corn tortillas
  • 2 c
    shredded mexican cheese

How to Make Chicken and Black Bean Enchilada Casserole


  1. Preheat oven to 375. Saute chicken w/spices. Transfer to bowl. Stir in cilantro, beans and chilies.
  2. Spread half enchilada sauce over bottom of 7x11 baking dish. Place 4 tortillas on sauce. Spoon 1/2 of the chicken mixture over tortillas and sprinkle with 1/2 the cheese. Layer remaining in the same way.
  3. Cook at 375 for 30 minutes. We top this with sour cream.

Printable Recipe Card

About Chicken and Black Bean Enchilada Casserole

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

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