Chicken & Black Bean Enchilada Casserole

I’ve had quite the craving for Mexican food lately.  My husband might be a little bit sick of it { if you are honey, you might just have to get used to it. I don’t think it’s going anywhere.} Mexican food has to be one of my favorite foods to eat.  And I really love enchiladas. 

This Chicken & Black Bean Enchilada Casserole was a big hit for us, it has a little spice to it, lots of flavor, and is a very simple week-night meal.

This recipe is from my sister-in-law and since I know we have a similar taste for Mexican food, I knew this would be good!  It’s a dish that pairs well with this chilly fall weather too!

Chicken and Black Bean Enchilada Casserole
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Ingredients
  1. 2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
  2. ½ teaspoon ground cumin
  3. ½ teaspoon ground coriander
  4. ½ teaspoon garlic powder
  5. 2 Tablespoons chopped fresh cilantro
  6. 1 (15 oz) can black beans, rinsed and drained
  7. 1 (4.5 oz) can diced green chili peppers, drained
  8. 1 (10 oz) can red enchilada sauce
  9. 8 (6 inch) corn tortillas
  10. 2 cups shredded Mexican blend cheese
  11. 1 (8 oz) container sour cream
Instructions
  1. Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin, garlic powder and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
  2. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish 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 half of the sour cream.
  3. Spoon the remaining enchilada sauce over the cheese, 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 and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
  6. Let stand 10 minutes before serving.
boys ahoy http://boysahoy.com/

117 Comments

  1. Rose October 27, 2011

    I love Mexican food, too. My husband isn’t crazy about beans, but I would really enjoy this dish.

    Reply
  2. Every Halloween I go crazy with Mexican food because it goes so well with all of the sweets! And thanks for the credit but really no recipe is mine :) I wish I was that creative. Glad you liked it.
    Christy

    Reply
  3. Taylor October 28, 2011

    I get on Mexican food kicks too…especially when I see recipes like this!! This looks amazing!

    Reply
  4. Life With Lucy October 28, 2011

    oh have mercy this looks incredibly delicious. pinning right now. thank you thank you thank you for sharing!

    Reply
  5. Maria October 30, 2011

    Enchiladas are the best….<3 and I need black beans!!!! *drooldrool*

    Reply
  6. Michelle November 1, 2011

    I have been thinking about enchiladas lately and now I find this recipe. I am going to have to make it asap. It looks wonderful. I can almost taste it….ok, not quite but sure wish I was tasting it right now :-)lol

    Reply
  7. Irene @ H.V.R. November 2, 2011

    Looks delicious. I want to try this one out but I am not really into spicy food. May I know where I should lay down a bit so that it won’t be that hot and spicy?

    Reply
    • Anonymous September 9, 2012

      try using green sauce that’s usually more mile or omit the chilis

      Reply
    • Anonymous January 7, 2013

      you can now get the green chilis from mild to hot!

      Reply
    • Trish G February 4, 2013

      Make sure you buy MILD red enchilada sauce and not the hot. Or go half and half with the green and MILD red. I never put chilis in my food because my kid won’t eat it and they really don’t agree with me.

      Reply
  8. Annie November 18, 2011

    I’m about to pull this out of the oven. I’m so excited to taste it!

    Reply
  9. g December 7, 2011

    Where in the recipe do you use the garlic powder? I’m guessing right along with the cumin and coriander?

    Reply
  10. @ G: yes, right along with the cumin and coriander! Thanks, I’ll fix that!

    Reply
  11. Anonymous December 12, 2011

    Do you think this recipe can be frozen?

    Reply
    • Anonymous February 27, 2013

      Did you ever end up trying to freeze it?? if so, did it turn out okay??

      Reply
  12. @ Anonymous, I’m sure it could be!!

    Reply
  13. Joy December 21, 2011

    HELP! I can’t find corn tortillas anywhere! Any ideas??? I really want to try this recipe.

    Reply
    • Stephanie January 16, 2012

      You can use regular flour tortillas I have done it plenty of times :)

      Reply
    • Anonymous May 31, 2012

      Great to know !!!

      Reply
  14. Joy December 21, 2011

    Help! I can’t find corn tortillas anywhere. Any suggestions? I really want to try the recipe!
    Thanks

    Reply
    • Anonymous December 13, 2012

      Found mine at Publix. They are smaller than 6 inches but I can use a couple more.

      Reply
  15. @ Joy, you should be able to find them with the flour tortillas at any grocery store. Ask one of the workers if you can’t find them still! They HAVE to be there!!

    Reply
  16. Anonymous January 7, 2012

    I made this the other day and I absolutely loved it!

    Reply
  17. All Things Yummy January 8, 2012

    I made a version of this casserole and it was delicious. Thanks for sharing the recipe.
    http://allthingsyummyforfoodies.blogspot.com/2012/01/black-bean-beef-enchilada-casserole.html

    Reply
  18. Anonymous January 11, 2012

    This is delicious!! Made it last week and making it again tonight. Really easy too

    Reply
  19. Anonymous January 12, 2012

    Curious if I had canned chicken and I drained it and still followed all the steps how you thought it might turn out?? I usually have frozen chicken but after making chicken chili three times in a week ( for different groups) I don’t and I am trying to avoid the store today!!!

    Reply
  20. @ Anonymous- I think you could totally use canned chicken just make sure it’s drained really well! Let me know how it turns out, I like to use canned chicken when I’m in a hurry!

    Reply
  21. Anonymous January 20, 2012

    How many does this serve? Thinking about making it for a small family gathering this weekend and it looks so simple and very tasty! Thinking it would be a bug hit..BUT I need it for about 12 people..should I make 2 batches?

    Reply
  22. @Anonymous- I would def double it for 12 people. I’d say it serves 5-6

    Reply
  23. Anonymous January 25, 2012

    I made this with a twist. I didn’t use the tortillas and made a soup instead. I substituted 1 can of cream of chicken soup for the sour cream. Delicious! Thanks for sharing!!

    Reply
  24. Anonymous January 25, 2012

    Kristy! I found this recipe on pinterest and it is a new family fav! I was surprised when I saw your picture on here, did you used to work at utah valley eye center? My name is Lindsay Ludwig, don’t know if you remember me! I so enjoy your fun blog!

    Reply
  25. Anonymous January 25, 2012

    This was so tasty!

    Reply
  26. @ Anonymous, Hi LIndsay! Yes, I totally remember you! How are you? How funny you found me via Pinterest! Glad you like the recipe:) Thanks for saying hi!

    Reply
  27. Addie January 28, 2012

    Is this freezer friendly?

    Reply
    • Anonymous February 27, 2013

      Did you ever figure out if it is freezer friendly??

      Reply
  28. Anonymous January 29, 2012

    This was one of the most authentic tasting Mexican foods I have ever made at home! The whole family loved this dished!

    Reply
  29. Anonymous February 16, 2012

    Made this last night – It was love at first bite for my husband!! Delish!!

    Reply
  30. Anonymous February 19, 2012

    Do you guys think I could make this the night before and put in oven the next evening?? This would be great for Monday since it is a holiday. I have to work but hubby is off and he could just throw in oven.

    Reply
  31. Anonymous February 27, 2012

    Just had this tonight for dinner & decided immediately it was my favorite Mexican dish now on my menu! I used larger flour tortillas because I already had them and it was still delicious! Thanks so much for sharing! <3
    -Jenni

    Reply
  32. Anonymous April 6, 2012

    Would this be doable in a crock pot? It would make a great dish for office “potlucks” and that would make it soo portable! :)

    Reply
  33. Anonymous April 7, 2012

    Made this for dinner tonight. It was so delicious! It will forever be a staple in my house!
    Thank you for sharing!

    Reply
  34. Anonymous April 19, 2012

    Could I make this ahead of time (like this morning) and just pop it in the oven at dinner? Or would the tortillas get too soggy?

    Reply
  35. Anonymous May 23, 2012

    How could I make this less spicy? My kids do not like spicy foods at all. Otherwise it would be perfect!

    Reply
  36. Robin May 30, 2012

    made this for dinner tonight… substituted greek yogurt for the sour cream and skipped the cilantro and it was still excellent! My son wants seconds…that always makes it a hit!

    Reply
  37. Robin May 30, 2012

    made this tonight for dinner…substituted greek yogurt for the sour cream and omitted the cilantro and it was still excellent! My son wanted seconds and that makes it a hit!

    Reply
  38. Susan (aka qwho) June 25, 2012

    I have none of the spices, could I just use burrito seasoning mix? (or taco seasoning mix?)

    I saw someone’s comment about the corn tortillas getting soggy, but that should not be an issue? since I would like to make it ahead the day before (after halving the recipe, since it is just for me)… seems like it will make 2 meals even after halving it, and I will make it in two dishes and bake one each of the following two days when I get home from work. (or would it be best to bake the whole thing and just reheat the leftover half, do you think?)

    Reply
  39. Courtney August 4, 2012

    Just made this tonight and it was a big hit. I got mild enchilada sauce and made the recipe as is and didn’t think it was too spicy at all. My 14 month old ate it just fine. My 5 and 6 year old girls both had seconds. My husband and I thought about even possibly adding in a little jalapeño next time. Very good. I was actually looking forward to having a lot of leftovers but it was almost all gone.

    Reply
  40. Carolyn August 21, 2012

    This is THE enchilada recipe I’ve been looking for!! Excellent!! Thanks.

    Reply
  41. Anonymous August 22, 2012

    Made this for dinner tonight. It was so easy to make, and taste oh so yummy! Thumbs up from all who ate it : ) Perfect dish to take to a potluck. Going to make this for my next Bunco group. Thanks for sharing the recipe!

    Reply
  42. Anonymous August 23, 2012

    I made this tonight! I loved it from the first bite!! I doubled the recipe and it was so easy!

    Reply
  43. Anonymous August 26, 2012

    Has anyone tried adding some Mexican rice into the mix? Like one of the layers? I plan on making it tonight and this it sounds like a good idea but don’t want to mess up the recipe.

    Reply
  44. Anonymous September 4, 2012

    I put the chicken breast in the crock pot w/ 1 cup of mild salsa. Hours later (after work) it can be shredded w/ ease using a fork. Then added the spices and followed the directions (with the exception of needing to cook pan fry the chicken.) Since I prefer spice I swapped the chili peppers for diced jalapeno peppers instead. It’s a keeper and this recipe is versatile to your taste and/or ingredients on hand.

    Reply
  45. Anonymous September 7, 2012

    Yuck! How about using more fresh ingredients and eliminating the “canned” stuff.
    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

    It will not only taste better but it will be better for your body, if it were fresh.

    Reply
    • Kristy {Sweet Treats and More} September 11, 2012

      That is a great idea and I’m sure it would taste better! Using canned items is preferential for time and ease of recipe for me.

      Reply
    • Anonymous November 29, 2012

      How about using manners and being nicer with your comment? If you don’t like it- don’t make it! :-)

      Rose

      Reply
  46. Anonymous September 25, 2012

    I was so excited to make this but was kinda disappointed…It was Not spicy at all just kinda blah…needed salt and pepper
    I added whole kernel corn and Rotel tomatoes w/chilies and I seasoned the chicken with a homemade taco seasoning

    The problem might have been that I doubled the recipe and didn’t quite get it baked all the way through. I have frozen the leftovers and will try it again. Maybe the flavors will have had time to grow and meld together

    Reply
  47. Anonymous September 27, 2012

    i am married to a man who only eats mexican food!!! (he’s mexican and its all his taste buds crave though he is willing to “try” other things lol. So thanks for this spin cause i do run out of mexican dish ideas swiftly…..

    Reply
  48. Anonymous September 30, 2012

    Any ways to not have the tortillas end up mushy/ soggy? I made it & cooked immediately.

    Reply
  49. sooz September 30, 2012

    when i do recipes with shredded chicken, i poach it and then, still hot, put it in the mixer with the paddle attachment. it is shredded in no time flat! :)

    Reply
  50. Anonymous September 30, 2012

    Whenever I make my “Americanized” enchiladas I always mix 1 can of cream soup (mushroom, celery, etc) with my red enchilada sauce to make the sauce a little milder and creamier. I usually use beef but I’ll have to try this for something a little different.

    Reply
  51. Anonymous October 15, 2012

    Sooooo easy and delicious ~ I know I’ll be making this one again!!

    Reply
  52. Anonymous October 20, 2012

    If you are making it with the rotisserie chicken would you skip the sauteing with spices part and just mix everything together in the bowl or is heating necessary for the flavor? I can’t wait to try this recipe. Thanks

    Reply
  53. Anonymous October 23, 2012

    Hi! Just a handy tip, boil your chicken until its done, then while its hot put it into a kitchen aid mixer,using the triangle hook with the 3 slots (sorry, don’t know it’s name!) then mix the chicken breasts on medium an it will shred perfectly!

    Reply
  54. S Strom October 27, 2012

    I actually made this with ground beef instead of chicken (because this mom forgot chicken at the store but had ground beef on hand!) last night and it was really good. I also added half of a chopped onion while browning the beef. Really good!

    Reply
  55. Anonymous October 28, 2012

    Bland. Very disappointing. Deleted from my recipes.

    Reply
  56. Lisa Nussdorfer October 29, 2012

    This was a great easy, loved by family recipe. Thanks! So easy I had my 2 year old son make it while I was at a sporting event with other son.

    Reply
  57. Anonymous November 3, 2012

    Made this tonight along with the carrot cake, was a BIG HIT at our house. Thanks for the ideas. !!!

    Reply
  58. Anonymous November 6, 2012

    OMG….Made it for dinner tonight and it was awesome!! My husband and I are fighting over who’s gonna take the left overs for lunch tomorrow. Next time I’m going to double it. I am shocked there was negitive fedback. I will be making this agian real soon.

    Reply
    • I’m so glad you liked it! I guess everyone has different tastes…to each his own right?!

      I hope you win the leftovers fight:)

      Reply
    • Anonymous December 25, 2012

      This is my go-to enchilada recipe! Sometimes I mix it up and add other things, sometimes I make it spicier. I started to make it today and realized I had no enchilada sauce – so I made my own. 15 oz can of tomato puree, 1tsp onion powder, 1/2 tsp garlic powder, 1 tsp honey, 1/2 tsp cumin, 2 tsp chili powder, 1/2 tsp salt, 1/4 cup chicken broth, simmered for 30 minutes. Worked out deliciously! I like to cook from scratch, but dried herbs and canned tomatoes can save the day. If you use recipes as a guide, you can improvise to your tastes. Thanks fot the recipe!

      Reply
  59. Courtney November 7, 2012

    Hi! Have you ever frozen this? I need this recipe to feed my children and their babysitter while I am out of town, and I’d like to have it frozen so they could cook it whichever night is convenient for them. Should I assemble it, then freeze? Or should I cook it before freezing? How should I go about heating it when needed? Thaw first? Or just pop it in the oven frozen? I’ve never frozen a meal before, OBVIOUSLY!, so I need some suggestions! Thanks so much! We love this recipe!

    Reply
    • I’ve actually never froze this meal but other readers have said they have and that it turned out great! Definitely assemble then freeze!!

      Reply
  60. Debora Mauser November 14, 2012

    this sounds wonderful, but we aren’t big fans of sour cream, do you think its necessary? Maybe I will try it with less than the recipe. Any thoughts

    Reply
    • Hi Debora! Thanks for stopping by. I would use extra enchilada sauce to make up for the sour cream you don’t use to make sure it’s saucy and moist enough! The sour cream just adds a yummy creaminess to it!

      Reply
    • Anonymous December 25, 2012

      You can use Greek yogurt instead.

      Reply
  61. Candice November 29, 2012

    This was so good! Made some substitutions based on what I had- homemade taco seasoning because I was out of coriander. And use whole green chillies I chopped myself. I also didn’t have cilantro :( but we still loved it! Even my 3 and 5 yo had seconds! We will make this again- SOON! Thanks!

    Reply
  62. Anonymous December 18, 2012

    It’s in the oven now, will let you know how it turns out. Missed the step about the 8 oz sour cream, actually I didn’t miss it, my husband was helping out -you know how MEN are with DIRECTIONS 😛

    Reply
  63. Anonymous December 19, 2012

    Just finished, it was AhhhhhMazing!!!! Thanks for sharing :)

    Reply
  64. Anonymous December 24, 2012

    This came out really terrible with the red sauce I had. I should have just waited until I had green sauce, because I know it would have been amazing.

    Reply
  65. Anonymous January 20, 2013

    This is very good. Added corn and some black olives. yummy

    Reply
  66. Anonymous January 31, 2013

    This is everything but a Mexican Recipe for ENCHILADAS !!! Yes I am mexican.

    Reply
  67. Anonymous February 16, 2013

    This comment has been removed by a blog administrator.

    Reply
  68. Anonymous February 27, 2013

    I am making this dish for my father. It will be frozen until he needs it my question is, should I leave the sour cream out when I freeze it and just tell him to add it before he bakes it? or do you think it will be fine to assemble it entirely before freezing? seems like I read somewhere not to freeze things like sour creams and other cream substances like that but i’m not sure :/

    Reply
    • Kristy Denney February 28, 2013

      I have yet to freeze it! But i would think it’s freezer friendly with the sour cream in it!

      Reply
  69. Celia April 30, 2013

    Where do you put in the garlic powder?

    Reply
    • Kristy May 1, 2013

      Hi Celia, you add it where you add the coriander and cumin. I updated the recipe! Thanks for the heads up!

      Reply
  70. […] Original source: http://sweettreatsmore.com/2011/10/chicken-black-bean-enchilada-casserole/ […]

    Reply
  71. Lysa May 15, 2013

    This looks amazing, looks like the perfect soul food and very easy to prepare….

    Reply
  72. Minnie May 30, 2013

    My kids don’t like enchilada sauce any ideas for substitutes?

    Reply
    • Kristy May 30, 2013

      Hmmm, what about just a mild salsa, do they like that? Or you could do a cream of chicken sauce, thin out a can of cream of chicken with some milk!

      Reply
  73. Crystal June 20, 2013

    We made this today for lunch for the family, we loved it! We mixed it up and added some freshly chopped yellow bell peppers, it was fantastic! Even our toddler enjoyed it, thanks for the recipe!

    Reply
  74. Homepage July 3, 2013

    … [Trackback]…

    […] Read More: sweettreatsmore.com/2011/10/chicken-black-bean-enchilada-casserole/ […]…

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  75. Cassie July 3, 2013

    Loved this recipe! I added corn, squash, and zucchini! it was delicious! thanks for sharing!

    Reply
  76. Brenna July 8, 2013

    I’ve been trying a lot of different enchilada casserole recipes from Pinterest. This is by far the best! Thank you! Have you ever doubled the recipe and frozen half? I’m pregnant and I would love to have this as a freezer meal when baby comes!

    Reply
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  79. Dani January 30, 2014

    Can anyone tell me the nutrition facts for the chicken black bean enchilada casserole?
    Trying to track it in MyFitness Pal.

    Thank you

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  82. Jennifer March 10, 2014

    Just finished some leftovers and this was good. I needed something easy and quick for dinner…this was it last night. Kids like it and I will definitely make again.

    Reply
    • Kristy March 11, 2014

      So glad you liked it Jennifer!

      Reply
  83. […] Chicken and Black Bean Enchilada Casserole from Sweet Treats And More […]

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  85. Joy July 24, 2014

    I know this is a very old post, but if you see this, I have a question! In the ingredients it says shredded chicken or rotisserie chicken, but in the instructions it says to saute the chicken with the spices until cooked through. Which do you do, cook the already cooked chicken with the spices or actually cook an uncooked chicken breast with the spices then shred after? thanks!!

    Reply
    • Kristy July 24, 2014

      Use already cooked chicken, but you cook it with the spices to heat it up.

      Reply
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  90. […] simple, week night meal to try is Sweet Treats and More’s Chicken and Black Bean Enchilada Casserole. With chicken, black beans, and green peppers this is sure to be a […]

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  92. […] Chicken & Black Bean Enchilada … – Just made this tonight and it was a big hit. I got mild enchilada sauce and made the recipe as is and didn’t think it was too spicy at all. […]

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