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Chicken Enchilada Casserole with Black Beans
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • 9x9 Baking Dish
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups red enchilada sauce, divided
  • 6 corn tortillas
  • 1 1/2 cups shredded Mexican cheese blend
  • 1 small onion, diced
  • 1 teaspoon ground cumin

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9x9 baking dish.
  • Warm a skillet over medium heat and cook the diced onion with the cumin for 3 minutes until the onion softens.
  • In a large bowl, combine the shredded chicken, black beans, cooked onion, and 1 cup of enchilada sauce.
  • Spread 1/4 cup of the remaining enchilada sauce across the bottom of the baking dish.
  • Layer 2 corn tortillas over the sauce, then spread half the chicken mixture on top and sprinkle with 1/2 cup cheese.
  • Repeat the layers once more with 2 tortillas, the rest of the chicken mixture, and another 1/2 cup cheese.
  • Top with the final 2 tortillas, the remaining 3/4 cup enchilada sauce, and the last 1/2 cup cheese.
  • Cover the dish with foil and bake for 20 minutes, then remove the foil and bake 10 more minutes until the cheese is bubbly.

Notes

Assemble the casserole up to the baking step, wrap it tightly in foil, and freeze for up to two months. When ready to eat, bake straight from frozen at 375 degrees for 45 to 50 minutes, removing the foil for the last 10 minutes. If the top browns too quickly, loosely cover it again.
Course: Main Course
Cuisine: Mexican
Equipment: 9x9 Baking Dish, Skillet, Mixing Bowl