Go Back
+ servings

Chicken and Bean Enchilada Casserole

Prep Time10 minutes
Cook Time25 minutes
Servings - 4 persons


  • 2 chicken breasts, cooked and shredded
  • 2 cups black beans, cooked (or one 15 ounce can black beans, drained)
  • 1 10 ounce can green enchilada sauce
  • 8 ounces sour cream
  • 1 teaspoon ground cumin
  • 6 flour tortillas
  • 2 cups Mexican blend shredded cheese


  • Preheat oven to 350 F. Lightly grease a 9 inch by 13 inch baking dish or a disposable equivalent dish with non-stick cooking spray.
  • In a large mixing bowl, combine shredded chicken, black beans, enchilada sauce, sour cream and ground cumin. Mix until well combined.
  • Place two tortillas in the bottom of the baking dish, so they cover as much of the bottom as possible.
  • Spoon about half of the chicken and black bean mixture over the tortillas.
  • Place another layer of two tortillas over the mixture.
  • Add the rest of the chicken and black beans on top of the next layer of tortillas.
  • Top with the two remaining tortillas.
  • Sprinkle the Mexican blend shredded cheese over the top of the tortillas.
  • Bake in the preheated oven for 20 to 25 minutes, or until the cheese has melted and begins to turn golden on top.
  • If you plan to freeze this, let it cool completely on a wire cooling rack. Cover with aluminum foil before you store it.