Since our family loves Mexican food, I knew I had to try out this Black Bean & Chicken Enchilada Casserole recipe when I stumbled across it. Now of course, it wouldn’t truly be my recipe unless I did my usual tweaking. However, with a few revisions, it was a huge hit with our whole family (which is not always an easy task!).
Black Bean & Chicken Enchilada Casserole
2 cups chopped, cooked chicken
2 tablespoons chopped cilantro
1 can black beans, rinsed & drained
1 bag frozen corn, cooked
3/4 can enchilada sauce
4 large flour tortillas, torn into pieces
2 cups shredded Colby-Jack cheese
8 oz. sour cream
Preheat oven to 375 degrees. Spray glass baking dish (11×17-inch) with cooking spray. In a large bowl, combine chicken, cilantro, black beans, and corn. Spread a thin layer of enchilada sauce in the bottom of the baking dish. Tear up 2 tortillas and layer them on the bottom of the pan, covering it completely.
Spoon half of the chicken mixture over the tortillas. Sprinkle with 1 cup of cheese. Drizzle a thin layer of enchilada sauce over the cheese, and drop half of the sour cream by spoonfuls over the sauce. Repeat with remaining tortillas, chicken mixture, cheese, enchilada sauce, and sour cream.
Cover pan with foil and bake for 30 minutes or until hot and bubbly. Let stand for a few minutes before serving.
This recipe originally called for a can of chilies as well as a whole can of enchilada sauce. However, since I have a few who aren’t huge fans of spicy foods, I tamed the recipe a little by cutting out the chilies and lessening the enchilada sauce. I also added in the corn and substituted flour tortillas for the corn tortillas that the recipe called for.
I typically serve this meal with a side of fresh fruit, and it’s a rare moment when there are any leftovers!