quick-layered-chicken-black-bean-enchilada-casserole

Quick Layered Chicken & Black Bean Enchilada Casserole

TOTAL
55min
PREP
15min
COOK
40min
Easy

Enjoy all the flavors of traditional enchiladas with this easy, layered casserole. Perfect for weeknights, this comforting dish comes together quickly for a hearty and satisfying meal.

450 Calories
30g Protein
35g Carbs
20g Fats

*Nutrition per serving

Chicken
Black Beans
Casserole
Mexican-inspired

Ingredients

Servings: 6
1 tbsp (15ml) Olive oil
1 medium (150g) Onion, chopped
2 cloves (10g) Garlic, minced
500g (1.1 lb) Cooked shredded chicken
425g (15 oz) Canned black beans, rinsed and drained
425g (15 oz) Enchilada sauce
6 (15cm diameter) Corn tortillas
200g (2 cups) Shredded Monterey Jack cheese
200g (2 cups) Shredded Cheddar cheese
2 tbsp (10g) Cilantro, chopped
For serving Sour cream or Greek yogurt

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23cm x 33cm (9x13 inch) baking dish with a little olive oil or cooking spray.

2

Heat 1 tbsp (15ml) of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

💡

Ensure the onions are evenly cooked for a better flavor base.

3

Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic.

💡

Garlic can burn quickly; keep an eye on it and stir frequently.

4

Stir in the cooked shredded chicken, rinsed and drained black beans, and 200g (7.5 oz) of the enchilada sauce (reserve the remaining 225g (7.5 oz) for later). Mix well to combine.

💡

Using pre-cooked chicken significantly speeds up this recipe.

5

Spread about one-third of the chicken and bean mixture evenly over the bottom of the prepared baking dish.

6

Arrange half of the quartered corn tortillas in a single layer over the chicken mixture. You may need to overlap them slightly.

💡

Using corn tortillas provides an authentic flavor and texture.

7

Pour half of the remaining enchilada sauce (about 112g or 4 oz) evenly over the tortillas. Sprinkle with half of the shredded Monterey Jack and Cheddar cheeses (about 100g (1 cup) of each).

8

Repeat the layering process: spread another third of the chicken and bean mixture over the cheese, followed by the remaining tortilla quarters.

9

Pour the rest of the enchilada sauce over the second layer of tortillas. Top with the remaining chicken and bean mixture.

10

Evenly sprinkle the remaining Monterey Jack and Cheddar cheeses over the top layer.

💡

Ensure the cheese is spread to the edges for a nice crust.

11

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes.

💡

Covering prevents the top from browning too quickly before the inside is heated through.

12

Remove the aluminum foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

💡

Keep an eye on the casserole during this stage to prevent burning.

13

Let the casserole rest for 5-10 minutes before serving. This allows the layers to set and makes it easier to cut.

💡

Resting is crucial for casseroles to hold their shape when served.

14

Garnish with chopped cilantro, if desired, and serve hot with a dollop of sour cream or Greek yogurt.

Related recipes