Mexican Enchilada Casserole Recipe With Black Beans

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This Mexican Enchilada Casserole recipe with black beans combines layers of shredded chicken, black beans, green chiles, and melted cheese, smothered in rich enchilada sauce. Inspired by New Mexico green chile chicken enchilada casserole, this dish is a family favorite that’s easy to prepare. 

Mexican Enchilada Casserole recipe with black beans in white dish

Ingredients

Casserole 

  • Cooked, shredded chicken (grilled or rotisserie)
  • Black beans (drained and rinsed)
  • Diced green chiles (preferably New Mexico green chiles)
  • Green enchilada sauce (or red enchilada sauce for a different twist)
  • Sour cream
  • Ground cumin
  • Chili powder
  • Small corn tortillas (cut into halves)
  • Shredded Mexican blend cheese
  • Chopped fresh cilantro (optional for garnish)

Optional Toppings

  • Sliced avocado
  • Chopped green onions
  • Diced tomatoes
  • Crumbled queso fresco
  • Lime wedges

How To Make Mexican Enchilada Casserole Recipe With Black Beans

Step 1: Prepare the Base

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures the oven is hot and ready to bake the casserole evenly when you assemble it.
  2. Grease the Dish: Lightly grease a 9×13-inch casserole dish with non-stick spray. This step prevents the casserole from sticking to the dish during baking, making it easier to serve and clean up later.

Step 2: Mix the Chicken Filling

  1. Gather the Ingredients: In a large mixing bowl, combine the main filling ingredients:
    • Shredded chicken: Provides protein and the base for the filling. Use cooked and shredded chicken (rotisserie works great for ease).
    • Black beans: Drain and rinse them to remove excess salt.
    • Diced green chiles: These bring a mild heat to New Mexico green chile chicken enchilada casserole.
    • Sour cream: Adds creaminess to the mixture, ensuring the filling remains moist and rich.
    • Spices (cumin and chili powder): Enhance the warmth and a slight kick.
  2. Combine Everything: Mix the ingredients thoroughly with a spoon or spatula. The goal is to evenly distribute the spices and sour cream so every bite is flavorful and well-textured.

Step 3: Assemble the Layers

  1. Start with Sauce: Spread ½ cup of green enchilada sauce at the bottom of the greased dish. This acts as the base layer, preventing the tortillas from sticking and adding moisture and flavor from the very first bite.
  2. Layer Tortillas: Arrange the halved corn tortillas over the sauce, overlapping them slightly. The overlap ensures no gaps, so the casserole holds together well. Corn tortillas provide authentic flavor and a slightly firmer texture compared to flour tortillas.
  3. Add the Chicken Mixture: Spoon a layer of the chicken filling over the tortillas. Spread it evenly to cover the tortillas completely. This is the main layer where the bulk of your flavors come from.
  4. Sprinkle Cheese: Add a layer of shredded Mexican blend cheese on top of the filling. The cheese will melt during baking, binding the layers and adding a gooey texture.
  5. Repeat the Layers: Continue layering the enchilada sauce, tortillas, chicken mixture, and cheese until all the ingredients are used up. Make sure the top layer ends with cheese, as this creates a beautiful, bubbly crust during baking.

Step 4: Bake the Casserole

  1. Cover and Bake: Cover the casserole dish tightly with aluminum foil. This traps steam, ensuring the casserole cooks evenly and the flavors meld together. Bake in the preheated oven for 25 minutes.
  2. Uncover for Browning: After 25 minutes, remove the foil to allow the cheese on top to brown and bubble. Bake for an additional 10-15 minutes. This step gives the dish its signature golden, cheesy crust.
  3. Check for Doneness: The casserole is done when the cheese is fully melted, golden brown, and slightly crispy on the edges. The filling should be heated through, and you may notice some bubbling along the sides.
close view of Mexican Enchilada Casserole recipe with black beans

Step 5: Garnish and Serve

  1. Rest the Casserole: Once out of the oven, let the casserole rest for 5-10 minutes. This cooling time allows the layers to set, making it easier to slice and serve without falling apart.
  2. Add Garnishes: Enhance the dish with vibrant, fresh toppings:
    • Sliced avocado: Adds creaminess and a mild flavor contrast.
    • Chopped green onions: Bring a slight crunch and a mild onion flavor.
    • Diced tomatoes: Add juiciness and a pop of color.
    • Fresh cilantro: Provides a bright, herbal note that complements the richness of the casserole.
  3. Serve and Enjoy: Slice the casserole into portions and serve warm. You can pair it with lime wedges for a burst of acidity that balances the flavors.

This Mexican chicken enchilada casserole, it’s sure to become a regular on your dinner table.

Mexican-style casserole with black beans accompanied by golden tortilla chips and sliced avocado on a white plate with a black trim

Expert Tips

  1. Authentic Flavor: For a true green chile chicken enchilada casserole, use Hatch green chiles if you can find them.
  2. Customizable Heat: Adjust the spice level by adding more chili powder or diced jalapeños for extra heat.
  3. Layer Perfection: Ensure your layers are even for consistent flavors in every bite of this recipe.
  4. Vegetarian Option: Omit the chicken and double the black beans for a vegetarian Mexican casserole with enchilada sauce.
  5. Tortilla Tip: If using flour tortillas, note that they will yield a softer texture compared to corn tortillas.

Storage Tips

Refrigeration

  • Cool the casserole completely before storing.
  • Transfer to an airtight container and refrigerate for up to 4 days.

Freezing

  • To freeze, assemble the casserole but do not bake it.
  • Wrap tightly in plastic wrap, followed by a layer of foil. Store in the freezer for up to 3 months.
  • When ready to enjoy, thaw in the refrigerator overnight and bake as directed.

Reheating

  • Reheat single servings in the microwave for 1-2 minutes.
  • For larger portions, reheat in the oven at 350°F (175°C) for 20-25 minutes, covering with foil to retain moisture.

Enjoy this flavorful green chile chicken enchilada casserole New Mexico style.

More Recipes

close view of Mexican Enchilada Casserole recipe with black beans

Mexican Enchilada Casserole recipe with black beans

This Mexican Enchilada Casserole recipe with black beans combines layers of shredded chicken, black beans, green chiles, and melted cheese, smothered in rich enchilada sauce. Inspired by New Mexico green chile chicken enchilada casserole, this dish is a family favorite that’s easy to prepare.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Casserole, dinner,
Cuisine American
Servings 8

Ingredients
  

For the Casserole:

  • 2 cups cooked shredded chicken (use grilled or rotisserie chicken)
  • 1 15 oz can black beans, drained and rinsed
  • 1 10 oz can diced green chiles (preferably New Mexico green chiles)
  • 2 cups green enchilada sauce or red enchilada sauce for a different twist
  • 1 cup sour cream
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 12 small corn tortillas cut into halves
  • 2 cups shredded Mexican blend cheese
  • 1 cup chopped fresh cilantro optional for garnish

Optional Toppings:

  • Sliced avocado
  • Chopped green onions
  • Diced tomatoes
  • Crumbled queso fresco
  • Lime wedges

Instructions
 

Step 1: Prepare the Base

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 9x13-inch casserole dish with non-stick spray.

Step 2: Mix the Chicken Filling

  • In a large mixing bowl, combine shredded chicken, black beans, diced green chiles, sour cream, cumin, and chili powder. Stir until all ingredients are evenly incorporated.

Step 3: Assemble the Layers

  • Spread about ½ cup of green enchilada sauce at the bottom of the dish.
  • Arrange a layer of corn tortilla halves over the sauce, overlapping slightly to cover the bottom.
  • Spread a layer of the chicken mixture over the tortillas. Sprinkle with shredded cheese.
  • Repeat layers: enchilada sauce, tortillas, chicken mixture, and cheese until all ingredients are used. End with a generous layer of cheese on top.

Step 4: Bake the Casserole

  • Cover the casserole dish with foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Step 5: Garnish and Serve

  • Remove the casserole from the oven and let it rest for 5-10 minutes.
  • Top with sliced avocado, chopped green onions, diced tomatoes, and a sprinkle of cilantro for a beautiful presentation.

Notes

  • Authentic Flavor: For a true New Mexico green chile chicken enchilada casserole, use Hatch green chiles if you can find them.
  • Customizable Heat: Adjust the spice level by adding more chili powder or diced jalapeños for extra heat.
  • Layer Perfection: Ensure your layers are even for consistent flavors in every bite of this Mexican casserole enchilada chicken recipe.
  • Vegetarian Option: Omit the chicken and double the black beans for a vegetarian Mexican casserole with enchilada sauce.
  • Tortilla Tip: If using flour tortillas, note that they will yield a softer texture compared to corn tortillas.
Keyword Black beans enchilda, chicken enchilada casserole, Green Chile Chicken Enchilada Casserole, Mexican Enchilada Casserole, Oven baked casserole