Spicy Chicken and Black Bean Bake

Spicy Chicken and Black Bean Bake

Made  times
Peculiah 3

"A layered, Mexican-inspired casserole that is easy to throw together and a great way to use up leftovers!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 993 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
  3. Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese.
  4. Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.


Most helpful
Most positive
Least positive

Tasty casserole. I used plain cream cheese and added some chipotle powder to it.and my flour tortillas were whole wheat. quick and easy

I could think of a hundred ways to modify this recipe, but I liked it as is. The only modifications I made were using white corn tortillas (I am gluten free) and a Mexican style cheese blend. ...

I loved it, however it was way too much onion for my taste. Next time I will just use a small amount of onion but follow the rest of the recipe exactly. The rest of the family did not like it as...

Other stories that may interest you