READY IN ABOUT 1¼ hrs

Layered Chicken and Black Bean Enchilada Casserole

Read Reviews (533)

"Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream." — DEBMCE4

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. 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. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven. 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. Let stand 10 minutes before serving.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 11, 2004

First, I would like to comment that if someone makes major changes to a recipe, I don't understand how they can give it a poor rating when they haven't even made the dish that was posted. I have made this several times and we loved it.

—FYOBBO

See full review »

Most Helpful Critical Review

May 06, 2010

Didn't seem like a casserole should be. Not very saucy...just chunky beans & chicken

—Jeanne2646

See full review »

723 Ratings

See other versions of this recipe!

May 20, 2006

very delicious however I made some changes. I toasted the corn tortilla's on the oven sprayed w/ pam. Marinated the chicken w/ some garlic powder, salt and lime. Also chopped up some onion and garlic and added to the chicken when cooking. I spread light sour cream to the tortilla's as I was layering and also threw in some corn to the chicken/bean mixture. I also left out the coriander. VERY good :) will make again. I also doubled the recipe so I could freeze the leftovers. thanks! :)

—VINTAGEMONKEY

See full review »

May 27, 2006

I changed this from four stars to five. I have made this several times. It's great for lunch the next day! My husband and I enjoyed this dish. I was craving Mexican food and it hit the spot. For my own personal taste I used 1/2 medium enchilada sauce and 1/2 hot enchilada sauce. Used light sour cream. Will make again.

—Cooker

See full review »

May 08, 2006

YUM! This was soooo good! Tasted just like something from an authentic mexican restaurant. Everyone loved it including my two picky boys, this will be a regular dinner here from now on. Here's what I changed: First,I subsituted 1/2t of chili powder for the coriander, mixed the sour cream in with the chicken and added a can of (drained) sweet corn to the mixture. I ended up using double the amount of enchilada sauce, using 3/4 in the casseroll and the remaining sauce to top the individual pieces before serving. I used 6 8in. soft low-fat high fiber tortillas, baking them at 450 for about 5 minutes before use. I also used low-fat cheese and sour cream. Even with all low-fat ingredients this was very rich and did not taste low-fat at all!

—Nina Christine

See full review »

May 09, 2006

I was looking for a recipe that I know my family would like but I needed something for the crock pot. So I used diced raw chicken indtead of cooking it first and just added the cuman and coriander to it the pot it in my crock pot and cooked it on low for about eight hours and it turned out great!! My husband is not a big fan of cassarole but he asked if we had any left overs the next day.

—bugsmom

See full review »

Jun 05, 2006

I simmered the chicken breast with the cumin and coriander then I used canned green enchilada sauce and 3chopped green onion.

—MARILYNBRANDI

See full review »

Jun 11, 2006

I didn't have any black beans on hand so I made it with dark red kidney beans. I was completely surprised at how much I liked it, plus it is a lot easier than a from-scratch recipe I have for chicken enchiladas. I would highly recommend you make it.

—Rachel B.

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chicken Enchilada Casserole I

Brown Rice and Black Bean Casserole

Chicken and Green Bean Casserole

Chicken and Black Bean Casserole

Quick and Easy Green Chile Chicken Enchilada Casserole

Chicken Gravy Enchilada Casserole

Country Chicken Casserole

Funky Enchilada Casserole

Poblano Chicken Enchilada Casserole

Black Bean and Corn Pasta with Chicken

Nutrition

Calories
366 kcal
18%

Carbohydrates
16.4 g
5%

Cholesterol
92 mg
31%

Fat
23.7 g
36%

Fiber
2.2 g
9%

Protein
23 g
46%

Sodium
508 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Layered Chicken and Black Bean Enchilada Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 366
** Calories from Fat: 213

% Daily Value *
** Total Fat 23.7g 36 %
** Saturated Fat 14.2g 71 %
** Cholesterol 92mg 31 %
** Sodium 508mg 20 %
** Potassium 303mg 8 %
** Total Carbohydrates 16.4g 5 %
** Dietary Fiber 2.2g 9 %
** Protein 23g 46 %
** Sugars 0.8g
** Vitamin A 21 %
** Vitamin C 24 %
** Calcium 36 %
** Iron 10 %
** Thiamin 7 %
** Niacin 70 %
** Vitamin B6 22 %
** Magnesium 14 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.