Chicken and Black Bean Enchilada Casserole


This is a delicious slightly spicy recipe!

I love mexican food! I’m always searching for ways to prepare it. The spicier the better in my opinion.  This recipe called for a 4 oz can of diced chilis, I thought I had some in the cabinet but realized I had a 4 oz. can of diced fire roasted hot jalapeno. I used these in place of the chilis, it really spiced up this dish nicely. I also loved that this recipe used corn tortillas instead of flour, it adds so much flavor. I always purchase soft corn shells when making tacos, I quickly fry them in a little bit of oil, so much better than the flour in my opinion.  I love recipes that call for a rotisserie chicken for week night meals. It makes it so simple to prepare! This would be great topped with avocado as well as the lettuce and tomato, the addition of black olives would also work. I will be making this again for sure.


• 1 rotisserie chicken (diced) or 4 cups diced chicken

• 1 1/2 teaspoon ground cumin

• 1 1/2 teaspoon ground coriander

• 4 tablespoons chopped fresh cilantro

• 2 (15 ounce) can black beans, rinsed and drained

• 1 (8 ounce) can diced green chile peppers, drained ( I used a small can of diced fire roasted Jalapenos, I recommend this if you like it spicy)

• 1 (28 ounce) can red or green enchilada sauce ( I used the red sauce)

• 16 (6 inch) corn tortillas

• 2 cups shredded Mexican blend cheese

• Sour cream, lettuce tomatoes and sliced avocado to serve. Black olives would also be great.


1. Preheat the oven to 375 F..

2. Heat a large skillet over medium heat, and spray with cooking spray or add a small amount of oil. 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.

3. Spread 1/3 of the enchilada sauce over the bottom of a 9 x 13 inch baking dishe. Place 6 tortillas over the sauce, overlapping if necessary . Spoon 1/3 of the chicken mixture over the tortillas, and sprinkle with 1/3 of the cheese. Spoon the 1/3 enchilada sauce over the cheese, and make another layer. Pour remaining sauce over last layer cover with foil and bake.

4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

5. Serve sour cream, lettuce, tomatoes and avocado slices, and/or additional cilantro leaves on the side.


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