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

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Oven

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 10 corn tortillas, torn into bite-sized pieces
  • 2 1/2 cups shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup sliced green onions

Instructions
 

  • Preheat the oven to 375°F. In a large bowl, stir together the shredded chicken, black beans, cumin, and chili powder until evenly mixed.
  • Spread 1/2 cup of enchilada sauce across the bottom of a 9x13-inch baking dish.
  • Scatter half the torn tortillas over the sauce, followed by half the chicken and bean mixture, another 1/2 cup of sauce, and 1 cup of cheese. Repeat the layers once more, ending with the remaining cheese on top.
  • Bake for 25 minutes, or until the cheese is fully melted and the edges are bubbling.
  • Remove from the oven and sprinkle the green onions over the top before serving.

Notes

Assemble the casserole up to a day ahead, cover it tightly, and refrigerate until you are ready to bake. If the top browns too quickly during baking, loosely cover the dish with foil for the last 10 minutes. Leftovers reheat well in the microwave with a splash of extra enchilada sauce to keep the texture moist.
Course: Main Course
Cuisine: Mexican
Equipment: 9x13-inch baking dish, Large mixing bowl, Oven