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.
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 made this several times and we loved it.
Read MoreDidn't seem like a casserole should be. Not very saucy...just chunky beans & chicken
Read MoreFirst, 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 made this several times and we loved it.
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 garlic and added to the chicken when cooking. I spread light sour cream to the tortilla's as I was layering and also threw in some corn to the chicken/bean mixture. I also left out the coriander. VERY good :) will make again. I also doubled the recipe so I could freeze the leftovers. thanks! :)
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. For my own personal taste I used 1/2 medium enchilada sauce and 1/2 hot enchilada sauce. Used light sour cream. Will make again.
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 what I changed: First,I subsituted 1/2t of chili powder for the coriander, mixed the sour cream in with the chicken and added a can of (drained) sweet corn to the mixture. I ended up using double the amount of enchilada sauce, using 3/4 in the casseroll and the remaining sauce to top the individual pieces before serving. I used 6 8in. soft low-fat high fiber tortillas, baking them at 450 for about 5 minutes before use. I also used low-fat cheese and sour cream. Even with all low-fat ingredients this was very rich and did not taste low-fat at all!
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 coriander to it the pot it in my crock pot and cooked it on low for about eight hours and it turned out great!! My husband is not a big fan of cassarole but he asked if we had any left overs the next day.
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 chicken enchiladas. I would highly recommend you make it.
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 reviews). I also added some chili powder and tabasco chipotle to the chicken mix, and used whole wheat tortillas. Made during the day, and it still cooked up perfect in the specified time.
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.
This was good. It is nice to have the chicken. So many mexican casseroles call for ground beef.
I make this almost twice a month with NO changes and I've never had soggy tortillas. This is one of our faves. I don't understand some of these reviews by people who've significantly changed the recipe and then didn't like it and therefore rated it low.
This was very good. I ended up cutting the sauce in half because my dish was too shallow to accomodate the full amount. The finished result was still delicious. I also forgot to cover the dish while baking. My oven was a bit dirtier as a result but the recipe seemed to turn out just fine. I think next time I will sprinkle the top with slice black olives and chopped green onions for a decorative effect.
We really enjoyed this casserole. It was definitely different from other casseroles in my recipe collection- kind of like a mexican lasagna. Both my girls, ages 5 and 2, thought it was very tasty. Like other reviewers, I did crisp up my corn tortillas in the oven (450 degrees for approx. 3 min. per side after spraying with olive oil spray). In doing this, they still ended up with the consistency of lasagna noodles. I can't imagine how soggy they would be if I hadn't done that. You would think they would almost disintegrate. I also made my own enchilada sauce- Red Enchilada Sauce from this site, which I highly recommend. We don't like the store bought cans. I did find this to be a fairly time consuming recipe though. Chopping the cilantro and chicken, crisping the tortillas and making the sauce all really took quite a while. I think I will make this again, but I will make the sauce ahead and freeze it when I have the time. I also will try the suggestion of other reviewers to poach and shred the chicken. That could be done a day ahead. Then it would really be only the assembly and baking time that would come into play on the day I made the casserole. It's just a meal you have to plan for, not start at 6:00PM after coming home from work. Thanks for the recipe! It's always nice to try something new!
I enjoyed making this recipe as much as I did eating it for supper last night. I have never made enchiladas before and my family loved it!!! However, I made a few substitutions since I did not have some of the ingredients on hand. I substituted whole wheat tortillas and used cheddar cheese and served the reserved sour cream at the table. In addition, I sauteed 1/2 chopped onion and 1 tsp. of minced garlic prior to adding the chicken. Finally, instead of the cilantro, I garnished the dish with parsley. I will definitely make this again. Thanks for sharing this wonderful recipe.
Didn't seem like a casserole should be. Not very saucy...just chunky beans & chicken
Excellent! I used leftover roast chicken that I tossed with some chili powder, cumin and Mexican oregano. I also used home roasted poblanos instead of the canned chiles. Make sure you use an enchilada sauce that you love, that will make a huge difference in this dish. I like Frontera brand in the 16 oz jar and that was a perfect amount. I used a light sour cream and that seemed to work just fine. I didn't bother with saving the last cheese and sour cream layer for the last 10 minutes, I finished all the layering and baked it (covered) for 40 minutes. Worked fine. Black olives and green onions were great toppings after it came out of the oven. Next time I will make a few changes. Like other reviews the tortillas "disappeared" so I'll try the suggestion of baking them a bit. I missed the flavor and texture of onions, to me that is integral to enchiladas, so I will for sure add some with the chicken and bean mixture. Lastly, I had just dabbed on the sour cream, but I think I would like it more incorporated (the dabs just sort of stayed there) so maybe I'll take reviewers suggestion of mixing the sour cream in with the chicken mix. I also agree with another reviewer that this is more like 6 servings instead of 8. All in all a great and fast meal.
Spicy but yummy. Follow the recipe and use corn tortillas not flour tortillas. They make a difference.
This is excellent. Perfect for when you're craving Mexican. It honestly has a true Mexican flavor. I made the Red Enchilada Sauce from this site and it was great! This dish is even better the next day. Will definitely make again.
My husband and I spent the day Spring Cleaning because we're expecting company for a few days, as a consequence, at 70, we're both sore and tired. I automatically went to Allrecipes.com and came up with this recipe for my two thawed out chicken breasts. It looked to be the easiest one upon a fast search. I was too tired to change a thing, just followed the recipe as is........and very glad I did! It was excellent, I will remember it, I will fix it again, we both loved it!
I made this without draining the beans (on accident) and it made an interesting layered enchilada "stew"...I was mortified but my husband loved it! It is now a regular at our house!
I used fat free sour cream and medium enchilada sauce. I added onions to the meat and black olives. Next time I would add some mexican seasoning or salt to add flavor to the meat.
This was phenomenal. Following others' suggestions, I placed the tortillas on a pan in the oven at 450 for about 10 minutes, used fat free plain yogurt in place of sour cream, doubled the chile peppers, used a combination of pepper jack and cheddar cheeses, and added slices of avocado on top of the casserole after baking. I also marinated the chicken in olive oil, lemon / lime juice, garlic salt, 2 tsp chile powder, and 1 tsp each of cumin and coriander.
I liked the chicken and sour cream baked into the layers. Good, hearty meal.
Excellent! Add 1/2 to 2 cans of chilies in order to vary the spiciness. My family LOVES this recipe.
Quite tasty! Due to some reviewers complaining of soggy tortillas, i toasted mine first in a 450 oven for about 3 minutes each side, till crispy. (give them a quick spray of cooking oil) They turned out nice and noodle-like in the end. I also added thin sliced onion and minced garlic to the chicken while it cooked for added zing. Will make again! :)
This recipe was my first attempt at cooking any sort of Mexican food, as well as my first experience working with cumin and coriander spices. I must say that I was pleasantly surprised. The dish was absolutely delicious -- both my boyfriend and I loved it. There was so much flavor in this casserole, and we both went back for seconds. It was also an extremely easy recipe, especially for a beginner cook like me, so I would recommend it to anyone who is just starting out or wants to try their hand at Mexican cooking. I didn't change anything about the recipe, and wouldn't. Fantastic!
Great recipe!! I have made it as suggested and it is good but I have also added the sourcream to the chicken mixture and made regular enchiladas with it rather than the casserole. Also good with green enchilada sauce and I think my family perfers flour tortillas to the corn tortillas :)
This was really yummy. They flavor was fantastic. I used monterey jack cheese. Next time I would add a little more cilantro, and probably cook and shred the chicken. I found the cubes to be a little unusual for the dish. Other than that it was perfect.
Delicious!! I did not drain the beans - I wanted a thicker consistency for the filling and I added about 3/4 cup of frozen corn. I also used light sour cream and cheese - you couldn't tell!
Very good! We love enchiladas and layering them in this casserole is so much faster than rolling each one. Note: Use corn tortillas... they don't get soggy
i used refried beans instead of black, my boyfriend and his roommates LOVED it! so easy and soooooo delicious
My family and I really enjoyed this. I, like others suggested, added onion and a little chili powder. I also added corn to the blackbean mix and mixed the sour cream with the chicken when I spread it over the tortillas. It was quick, easy and tasted great, can't beat that!
This was delicious and easier than doing individual enchiladas. I doubled the cumin/coriander w/3 cups diced chicken. Coriander is fab w/cumin. I used "hot" diced green chile peppers for extra flavor-1 1/2 cans mixed w/chicken mixture. My husband doesn't like cooked sour cream (& I think it's best on the side) so I used more like 20 ounces of ench. sauce (medium heat mixed w/can of "hot" diced green chiles) since you don't want it dry. I sprinkled chopped green onions on top, baked 30 minutes covered and @15 minutes uncovered till cheese turned slightly golden. NOTE: For those complaining of soggy tortillas, this is a casserole, corn tortillas will absorb ench.sauce, so after it sets 10 minutes, it cuts into nice squares for serving. When doing individual enchiladas, the corn tortillas are fried lightly in oil (the way I was taught), they absorb less and maintain their rolled structure. Corn flavor is a must, I know others who sub w/ flour tortillas - corn is enchiladas, flour is burritos! This was a hit w/whole family. Thanks DEBMCE4.
DELICIOUS! DIDNT HAVE CORIANDER OR CILANTRO ON HAND SO LEFT THOSE OUT. OF COURSE DOUBLED THE CHEESE AND USED CHEDDAR INSTEAD OF MEXICAN BLAND. ALSO WHEN IT CAME OUT OF THE OVEN I TOPPED IT WITH A BUNCH OF FRESH GREEN ONIONS! HIGHLY RECOMMEND THIS RECIPE!
It was a hit! Everyone loved it. Very moist and flavorful and baked nicely. Good presentation and great leftovers! The nice thing about this recipe is that you can add and change so many things about it to really make it exactly what you want. The amounts do not need to be exact, which is another plus for me. Just layered it until it looked right and popped it in the oven for 30 minutes. It sat for about 10 minutes and then we chowed down! I did make a few tweaks, though: Boiled and shredded the chicken breast (I prefer it this way for a Mexican dish - very tender and quick to cook) *Here's a tip: use your stand mixer to shred the chicken. It turns an arduous, dual fork process into a one-step wonder!) Used a packet of pre-made taco seasoning. I love this flavor and cannot seem to create it myself. Added an entire onion, finely chopped and pre-cooked. Used green enchilada sauce instead of red just per preference. Overall great recipe and such a crowd pleaser! Did our own chips and guacamole and some refried beans on the side, a quick side salad and you have a well-rounded meal. Well, don't forget the peanut butter brownies for dessert. ;)
Quick and easy comfort food, very easy to customize. I added fresh corn kernels and a little more diced green chiles. I was hoping to have enough leftovers for the next day but my husband polished this off. I'm glad he likes it because this is so fast and easy to throw together!
This was so good. I made it exactly as the recipe said and didn't have any sogginess. Next time I'm going to make a double batch so we can have leftovers. My 9 year old son was gobbling this up so fast so that he could have seconds before anyone else ate them all.
I used double the sauce and 1/2 a container of plain yogurt instead of sour cream. Delicious.
Very good! Boyfriend and I LOVED it. My 3 yr old son loved it, my 4 yr old daughter kind of picked and my 2 yr old ate some. **TIP** Use the precooked grilled chicken in the refrigerator case.... cut WAY back on prep time. I just diced it up and threw it in the bowl and mixed with the spices, etc. I did add sauteed mushrooms and onions, couldn't really taste the mushrooms which was disappointing, next time I'll add more. ALSO I added 2 layers of fresh baby spinach over the tortilla layers, because I have a lot left over and we all love it. **NOTE** if your kids don't like spinach it's a great way to add it in because you couldn't taste it at all. Next time I'LL be adding more because we love it but it's a sneaky way to get in some greens!
It was really good! I really liked the corn tortillas however, it needed more flavor. Try jalapeno peppers and hot sauce.
I have made this twice in the last week. It's SOOOO yummy. The first time, I made it with no sour cream and no cilantro, the next time, I used them. What a difference! I added olives as well. This is SUCH a yummy recipe. I also recommend the "Green Chicken Enchilada Casserole" also on this site! Yum-O!
Very good flavor combination. I left out the chicken and added corn and more black beans and it was great! Very versatile.
This was absolutely awesome! Instead of cubing the chicken I shredded it (cooked it on high water, chicken broth, and chicken boullion) After it was done I added the cumin and corriander and tossed it in. I also added just a bit of cayenne pepper and chilli powder to the sour cream for just a slight kick. This was definately a winner!!
I loved this recipe for it's versatility. I didn't have any enchillada sauce or green chilles. I mixed spaghetti sauce and salsa to serve as my sauce and chopped up jalopenos to serve as my chilles. Excellent! Even my 5 year old enjoyed it.
My husband liked this a lot and asked me if he could take it to work for lunch- a rare compliment. I was surprised I didn't like it as much as I thought I would. We both thought it needed more enchilada sauce, so next time I'll use 12 oz. instead of 10. Also, I need to find spicier green chiles.
This was an easy, tasty recipe. I didn't use canned enchilada sauce but instead used the recipe from here for "Mrs. Espy's Enchilada Sauce" and followed the rest of the recipe from there. Mine had good flavor and I think it depends on the enchilada sauce you use. I did end up using more corn tortillas. Thanks for this easy recipe.
My husband and I loved this recipe and the left overs are just as good as the first meal. I couldn't find any enchilada sauce in a can but I did find a quick and yummy recipe that is the perfect amount. 2 tbsp olive oil 3/4 c onion 3 cloves garlic 1 tbsp chili powder 1 c tomato sauce 1/2 c chicken broth 1 1/2 tsp cumin s&p to taste
I totally botched this recipe and it still turned out ok. I didn't have an 11x7 so I used a 13x9... accidentally mixed the sauce in with the meat mixture and added the sour cream and cheese to the top before putting it in the oven. It still turned out good :). I'll need to add more to fill the 13x9 better next time, but will definitely do again :). Oh... I used "The Best Enchilada Sauce" from this site... worked beautifully.
My only slight complaint was the texture of the tortillas after baking - a bit too soft/soggy. This could probably be remedied by dragging them through hot oil to crisp them up before baking, but obviously not as healthy. All in all, solid recipe, and it did get a request for the recipe at my work potluck. I loved the inclusion of beans to stretch the dollars with some cheaper yet just-as-valuable protein. I did use chipotle salsa and a chipotle ranch dressing dry mix - kicked it up just a notch over standard enchilada sauce flavors. Thanks for this recipe!
Excellent! I followed recipe except I used low fat sour cream, added a small can of corn, and used whole wheat tortillas. Will definitely make again.
Really tasty. Left some chicken out of part of it for vegetarian friends and they liked it, too.
WOW...simply amazing. I make enchiladas all the time, this looked easier so I made it tonight for dinner. I did exactly what the recipe said exept, I boiled my chicken and shredded it then sauteed it with the seasoning. I recomend this recipe for all!!!!!!
We loved this. Boiled the chicken and shredded it like others suggested. Mostly as a prefrence. Left out sour cream and tasted just fine. Also added some diced tomatoes to the mixture before baking. Will become a rotation in our meals. Yummy
This is my new go-to recipe for enchiladas! I love it1 I did add a tsp. of garlic powder to the spice mixture. I also took another reviewer's advice and cooked and shredded the chicken before sauteeing in a couple tbl. of olive oil and spices. Also, I like tomatoes in my enchiladas, so I added one can of Rotel tomatoes to the chicken mixture. Really, really fabulous! Thanks!
Really Really good. I seasoned the chicken with corriander, cumin, a little smoked tabasco, taco seasoning and garlic powder. I also sauteed some onion and garlic with it. I added a larger can of green chiles and put in extra cilantro ( I like lots of flavor) I didn't measure out the cheese and I'm sure I put more then it called for. Next time I'm going to crisp the tortillas. The tortillas weren't soggy but I think that a bit of texture change throughout would have been good with crispier tortillas. It would be super good with jalapeno but my s.o. is wimpy when it comes to spice so I mixed it in to my serving afterwards.
My family really enjoys this casserole. The only change I made was to mix the sour cream into the chicken mixture like some other reviewers suggested. Thanks for the great recipe.
Very good and extremely easy to make. I have given the reciepe to many who have enjoyed this delicious treat. I have also used groundbeef and I also cooked a roast for a day and then used the meat instead of the chicken. VERY GOOD
This recipe was absolutely delicious, and made tons of leftovers. Note: I didn't have enchilada sauce and substituted hot salsa. It worked great. Also, I needed more than 10 oz of salsa (enchilada sauce) to cover my casserole dish. Probably ended up using about 16-24 oz of it all together. I substituted chili powder for coriander and added sea salt and lime juice to the chicken's seasoning. Also, as another user had suggested, I sprayed my tortillas with Pam and toasted them in the oven before layering. As I was layering, I brushed the tortillas with sour cream. It gave it such a lovely texture. This is one of my new favorite recipes.
This was pretty good and easy to put together, especially if you have leftover chicken you can use. I will make this again.
Changes made: flour tortillas instead of wheat, ground chicken meat can be substituted, make half with green chiles and half without, add black olives. Did not use coriander and used dried cilantro.
Tasty! The sour cream gives it just the right kick.
Tasty, and easier than rolling them up.
This was a hit in our house. Everyone said it was a must make again. We added more chicken however but we decided the next time it was made it needed more beans, more chicken, more cheese...we like our food stuffed I suppose! Anyways it was very good and even better the next day! Its also a good recipe to play around with!
I love this dish! My kids love it, too! Easy, tasty and fast. Thank you for sharing!
Very delicious and very easy. My only tip would be to not put 8 oz of sour cream on outright. I'd put on half that and then add more to your taste after it is baked. It is just as good without the full cup of sour cream and is a bit better for you that way. I assembled this casserole the night before we baked it. Very handy for a week night meal. I'm thinking about adding a layer of spanish rice next time.
My entire family loved this dish. I did use a little more sauce than it called for, as well as an extra cup of cheese. Next time I'm going to substitute the chicken with pork.
This tasted delicious and authentic. I modified this recipe a bit, because it was for only two people. I used an 8x8 glass pan and only 6 tortillas. I also only used one chicken breast. Didn't add sour cream directly into casserole, added it on top of individual servings at the end. Served with pico de gallo and green taco sauce. This was an excellent, quick dinner.
This was PERFECT as it is written. This is one of our favorites, and the left-overs are just as good!
Next time I will tear the tortillas in 1/2 and maybe add a few extra. Might add corn. Will definitely mix sour cream with chicken mixture before spreading in pan.
I made this on Halloween since we were having guests over. My husband and kids loved it as well as our guests. It was easy and quick. The only thing I did different was to use more enchilada sauce than what it needed. I was afraid it might be dry......based on other reviews. It worked because it just the moist enough.
I followed the recipe exactly...except I used home made sauce instead of store bought..we really enjoyed it...thanks
Super easy and yummy! I followed the recipe pretty closely but followed others' suggestions of mixing the sour cream with chicken, left out cilantro (hubby doesn't like it), and marinated chicken in olive oil, lemon juice, 2Tsp chili powder, 1 tsp cumin, 1 tsp coriander. Served with mexican corn from this website and rice. Yum!!
I am not one to make any changes to a recipe, so I made this just as the recipe states...(except I didn't drain the green chilis, I like the sauce) it was PERFECT just as it is. I made it for a dinner party and it was a huge hit. Everyone asked for the recipe.
This was a BIG hit.... We added corn with the black beans and did not use any hot peppers or spices. I also cooked the chicken with a bit of fajita seasoning. It turned out great!
I love this recipe. I have made it for 30 people for dinner at a homeless shelter with Rice a Roni Spanish Rice and it was a huge hit. It is a great make ahead and just pop it in the oven while visiting with guests. P.S. I didn't change a thing!!!
I am giving this a 5 star. It was fast easy and tasty. I had guest over tonight and they loved it. I pressure cooked my chicken and saved the broth for soup. I added onions to the meat and bean mixture. I doubled the batch and it turned out perfect. I can't wait for the leftovers tomorrow. YUMMY. Thank you for posting this one. Will make again.
This was very good. I didn't use all the tortillas and I recommend using all of them. I only used half container of sour cream.
Very good! I changed a few things. I added fresh spinach layers and omitted the sour cream on top. I boiled and shredded my chicken and added chile pepper and extra cumin when I added the beans and cilantro. I also combined the sour cream with the chicken mixture for easier spreading. I pan heated the corn tortillas before adding them and they were not soggy at all. Everyone who tried it loved and I am eager to make it again. The leftovers were great the next day!
This was great! We used dried black beans instead of canned and I cooked the chicken with garlic powder and onion powder as previous reviews stated. We topped the casserole with an extra layer of tortillas and enchilada sauce and then cheese (as directed). The taste was excellent and recipe was easy to make! Will definitely make this again - quick and flavorful dinner option.
This was absolutely delicious!! Only changes I made was to use more sauce than called for and didn't have coriander seeds so used Mexican oregano instead. Also sprinkled garlic salt on chicken in addition to other seasonings before cooking. Made in the morning and kept in the fridge until popping it into the oven at dinnertime. Rave reviews from husband and brother and I loved it too. Easy to put together too. Thank you so much for sharing this recipe, I will definitely serve this again and again.
This was a great recipe!! I did not have some of the ingredients, but even then it was super good. I baked the tortillas for 5 min first and they were not soggy at all. I did not have chicken, so we left that out. Used re fried instead of black beans. Added corn to the beans along with chili powder and cumin. Also mixed the first portion of sour cream in. Super yummy and huge portion.
My husband and I loved this, the cilantro really gives it a fresh mexican flavor. However, my kids wouldn't touch it (4,2 &1), so if you have small children you may want to find something else.
I made this as stated and served it with fresh salsa and a dap of sour cream on the top. It was pretty good and will make it again. Next time I may add more chicken though. Thanks for the recipe!
