Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Layered Chicken and Black Bean Enchilada Casserole Recipe
Layered chicken and black bean enchilada casserole features sauce and tortillas mingling with seasoned chicken and black bean mixtures for convenient casserole format preparations. This efficient recipe creates complex flavor combinations while simplifying traditional enchilada assembly techniques. The layering method ensures perfect ingredient distribution throughout.
Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture in this layered chicken and black bean enchilada casserole. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low-fat sour cream.
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
8
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Ingredients
2 cups diced chicken breast
½ teaspoon ground cumin
½ teaspoon ground coriander
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
2 tablespoons chopped fresh cilantro
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.
Spread ½ enchilada sauce into an 11×7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.
Nutrition Facts (per serving)
| 366 | Calories |
| 24g | Fat |
| 16g | Carbs |
| 23g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 366 | |
| % Daily Value * | |
| Total Fat 24g | 30% |
| Saturated Fat 14g | 71% |
| Cholesterol 92mg | 31% |
| Sodium 508mg | 22% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 2g | 8% |
| Total Sugars 1g | |
| Protein 23g | 46% |
| Vitamin C 14mg | 16% |
| Calcium 287mg | 22% |
| Iron 1mg | 6% |
| Potassium 303mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
