Layered Chicken And Black Bean Enchilada Casserole

This layered chicken and black bean enchilada casserole is a flavorful and satisfying meal that combines the comfort of a casserole with the bold flavors of Mexican cuisine. With tender chicken, creamy cheese, and the subtle spice of cumin, this dish is sure to become a family favorite.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (10 ounces) enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper, optional
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 corn tortillas
• 1 cup shredded Monterey Jack cheese, divided
• 1/2 cup shredded cheddar cheese, divided
• 1/4 cup chopped fresh cilantro, optional

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.

Remove from heat and set aside.

In a large bowl, whisk together the enchilada sauce, cumin, chili powder, paprika, cayenne pepper (if using), salt, and black pepper. In a large casserole dish, spread a thin layer of the enchilada sauce mixture on the bottom.

Arrange 2 tortillas on top of the sauce.

In a separate bowl, combine the cooked chicken, black beans, and 1/2 cup of the Monterey Jack cheese. Spoon half of the chicken mixture on top of the tortillas, followed by half of the remaining enchilada sauce and half of the shredded cheddar cheese.

Repeat the layers, starting with the tortillas, then the remaining chicken mixture, the remaining enchilada sauce, and finally the remaining cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it rest for 10 minutes before serving.

Sprinkle with chopped cilantro, if desired. Cut into squares and serve hot!

Notes

Make sure to not overcook the chicken, it should be browned and cooked through, but still juicy.

Don’t overcrowd the skillet when cooking the chicken, cook in batches if necessary.

If using cayenne pepper, be cautious of the heat level, you can always add more but not remove it.

To prevent tortillas from tearing, make sure they’re fully thawed and at room temperature before assembling the casserole.

For an extra crispy top, broil the casserole for an additional 2-3 minutes after baking.

Resting the casserole for 10 minutes before serving will help the cheese set and the flavors meld together.

Nutrional Value

• Calories: 420
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 30g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 30g