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Chicken and Black Bean Casserole

Chicken and Black Bean Enchilada Casserole

This Chicken and Black Bean Enchilada Casserole has layers of corn tortillas, black beans, enchilada sauce, cheese, and sour cream. This is a great Mexican dinner!

Prep Time 21 hours 59 minutes
Cook Time 21 hours 59 minutes
Yield 8 servings


  • 2 cups diced or shredded chicken breast meat (rotisserie chicken is great too)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander (you can leave it out if you don't have it)
  • ½ teaspoon garlic powder
  • 2 Tablespoons chopped fresh cilantro
  • 1 (15 oz) can black beans rinsed and drained
  • 1 (4.5 oz) can diced green chili peppers drained
  • 1 (10 oz) can red enchilada sauce
  • 8 (6 -inch) flour or corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 cup sour cream


  1. Preheat the oven to 375°. In a large bowl, combine chicken with cumin, coriander, cilantro, black beans, and green chili peppers.

  2. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish (9 x13 works too but it will be thinner) that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and spread half of the sour cream. This can be a little tricky. Just add small dollops if you want.

  3. Spoon the remaining enchilada sauce over the cheese/sour cream, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

  4. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
  5. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Remove from oven and top with the remaining sour cream and cilantro for garnish.

  6. Let stand 10 minutes before serving.