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Layered Chicken and Black Bean Enchilada Casserole

Rated as 4.45 out of 5 Stars

"Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream."
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1 h 10 m servings 366 cals
Original recipe yields 8 servings


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
  3. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
  4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 366 calories; 23.7 g fat; 16.4 g carbohydrates; 23 g protein; 92 mg cholesterol; 508 mg sodium. Full nutrition

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Most helpful positive review

First, I would like to comment that if someone makes major changes to a recipe, I don't understand how they can give it a poor rating when they haven't even made the dish that was posted. I have...

Most helpful critical review

Didn't seem like a casserole should be. Not very saucy...just chunky beans & chicken

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Most positive
Least positive

First, I would like to comment that if someone makes major changes to a recipe, I don't understand how they can give it a poor rating when they haven't even made the dish that was posted. I have...

very delicious however I made some changes. I toasted the corn tortilla's on the oven sprayed w/ pam. Marinated the chicken w/ some garlic powder, salt and lime. Also chopped up some onion and ...

I changed this from four stars to five. I have made this several times. It's great for lunch the next day! My husband and I enjoyed this dish. I was craving Mexican food and it hit the spot....

YUM! This was soooo good! Tasted just like something from an authentic mexican restaurant. Everyone loved it including my two picky boys, this will be a regular dinner here from now on. Here's w...

I was looking for a recipe that I know my family would like but I needed something for the crock pot. So I used diced raw chicken indtead of cooking it first and just added the cuman and coriand...

I simmered the chicken breast with the cumin and coriander then I used canned green enchilada sauce and 3chopped green onion.

I didn't have any black beans on hand so I made it with dark red kidney beans. I was completely surprised at how much I liked it, plus it is a lot easier than a from-scratch recipe I have for ch...

This is so good! Hubby and I both loved it. I used leftover grilled chicken, which made it so easy. Lightened it up a little with low fat cheese and sour cream (which I mixed together per other ...

This dish was easy to prepare and very good. I had it warmed over and it was just as tasty. I put the sour cream on top of it just before serving.