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Black Bean Chicken Enchilada Casserole


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Rate this recipe 4.5/5 (14 Votes)


  • 3 8 oz cans no salt added tomato sauce
  • 1/2 c salsa
  • 1 t cumin
  • 3 c chopped cooked chicken breast
  • 1 15 oz can black beans, rinsed and drained
  • 1 4.5 oz can chopped geeen chiles, undrained
  • 12 5 inch corn tortillas
  • 1 c reduced fat shredded cheddar
  • 1 c reduced fat shredded jack cheese
  • 3/4 c reduced fat sour cream
  • 1/2 c chopped green onions


Adapted from


Step 1

Preheat oven to 350. Combine first 3 ingredients, stirring well. Spread 3/4 c tomato mixture in bottom of 9 x 13 pan. Set aside. Combine chicken, beans, green chiles, and 1/2 c tomato mixture in medium bowl. Mix well. Place 6 tortillas on top of tomatoes in 9 x 13 pan. Top with half of chicken mixture and half of remaining tomato mixture. Repeat layers with remaining tortillas, chicken, and tomato mixture. Sprinkle with cheeses. Bake at 350 for 25 minutes. Top with sour cream and onions. 6 servings. 351 calories, 29 grams of protein.

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