Are you ready to transform your ordinary dinner into an extraordinary Mexican-inspired culinary adventure? This Chicken Black Bean and Corn Enchilada Casserole is not just a meal—it's a mouthwatering experience that combines the perfect balance of savory chicken, hearty black beans, sweet corn, and melted cheese in one irresistible dish. Whether you're feeding a hungry family or hosting a weekend gathering, this recipe promises to be the star of your dining table, delivering maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- Shredded chicken
- Black beans
- Corn
- Enchilada sauce
- Tortillas
- Cheese
- Sour cream
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large mixing bowl, combine 2 cups of shredded chicken, 1 can (15 oz) of black beans (drained and rinsed), and 1 cup of corn (fresh, frozen, or canned). Mix well to evenly distribute the ingredients.
- Add 1 cup of enchilada sauce to the chicken mixture and stir until everything is coated. This will add flavor and moisture to the filling.
- Take a 9x13 inch baking dish and spread a thin layer of enchilada sauce on the bottom to prevent sticking.
- Begin layering the casserole by placing 4 tortillas over the sauce in the baking dish. You may need to tear some tortillas to fit the shape of the dish.
- Spread half of the chicken, black bean, and corn mixture over the tortillas, then sprinkle with 1 cup of shredded cheese (such as cheddar or Monterey Jack).
- Repeat the layering process by adding another layer of 4 tortillas, the remaining chicken mixture, and another cup of cheese.
- Finish the casserole by topping it with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and place it in the preheated oven.
- Bake for 20 minutes covered, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the casserole from the oven and let it sit for about 5 minutes to cool slightly before serving.
- Serve the Chicken Black Bean and Corn Enchilada Casserole warm, topped with dollops of sour cream and any additional toppings you desire, such as diced avocado, chopped cilantro, or sliced jalapeños.
Tips
- Use rotisserie chicken for a quick and flavorful shortcut
- Drain and rinse black beans thoroughly to prevent excess moisture
- For extra flavor, consider adding diced green chiles or a sprinkle of cumin to your chicken mixture
- Choose high-quality, fresh tortillas for the best texture
- Let the casserole rest for 5-10 minutes after baking to help it set and make serving easier
- Experiment with different cheese blends like pepper jack or a Mexican cheese mix
- Make it ahead: This casserole can be assembled and refrigerated for up to 24 hours before baking
- Customize with your favorite toppings like fresh salsa, guacamole, or pickled jalapeños
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
