Enchilada Chicken and Black Bean Casserole

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 8 corn tortillas, cut into strips
• 2 cups shredded cheddar cheese, divided
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine shredded chicken, black beans, enchilada sauce, corn, onion, bell pepper, cumin, chili powder, salt, and pepper.
3. 3 Layer half of the tortilla strips in a 9x13 inch baking dish.
4. 4 Spread half of the chicken mixture over the tortillas.
5. 5 Top with half of the cheese.
6. 6 Repeat layers once more.
7. 7 Cover with foil and bake for 30 minutes.
8. 8 Remove foil, sprinkle remaining cheese on top, and bake for another 15 minutes until cheese is bubbly and edges are golden.
9. 9 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Substitute chicken with ground beef for a different flavor.
• Add diced tomatoes for extra moisture and tang.

Substitutions

• Use flour tortillas if corn tortillas are not available.
• Substitute enchilada sauce with a mix of tomato sauce and taco seasoning.

Pairings

• Mexican rice
• Refried beans
• Fresh cilantro lime rice

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the filling.
• Leftovers taste even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge, then bake covered at 350°F for 30 minutes, uncover, and bake another 15 minutes.

Serving Suggestions

• Serve with a side of Mexican rice and a fresh avocado salad.
• Pair with a crisp, cold lager for a refreshing contrast.

FAQ