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An overhead view of ground chicken casserole in a casserole dish with a spoon and a slice of the casserole next to it on a white plate with a fork, avocado slices and wedge of lime

Chicken and Black Bean Casserole (Enchilada Style)

Ground chicken, black beans, and peppers layered with corn tortillas and cheddar, all the flavor of enchiladas with no rolling
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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Course: Dinner Recipes, Lunch, Main Course
Cuisine: American, Mexican
Keyword: chicken and black bean casserole, chicken and black beans casserole, comfort food, meal prep
Servings: 4
Calories: 392kcal
Author: Anne Lawton

Chicken and Black Bean Casserole (Enchilada Style)

Scale this Recipe 4

Ingredients

  • 1 tablespoon olive oil plus about a teaspoon to coat the casserole dish
  • 1 pound ground chicken breast
  • 2 cups chopped red bell pepper
  • 3/4 cup chopped onion
  • 3 cloves chopped garlic
  • 1 to 2 jalapeno peppers chopped and seeded
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 1/2 cups chopped tomatoes Fresh or canned
  • 1 1/2 cups black beans canned and rinsed or cooked
  • 4 corn tortillas
  • 1 1/2 tablespoons chopped fresh cilantro
  • 4 ounces of cheddar cheese shredded
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Instructions

  • Preheat the oven to 375°F. Prepare the ingredients: chop the peppers, onions and garlic.
  • Place 1 tablespoon of olive oil in a skillet and heat it over medium to high heat. Once the pan is hot, add the bell peppers, onions, and garlic to the skillet and cook for a few minutes until they begin to soften.
  • Next, add the chicken and spices; reduce the heat to medium and continue to cook until the chicken is cooked through.
  • Once the chicken is cooked, add the tomatoes, jalapeno peppers and beans, stir in the cilantro and simmer on low for 5 minutes and turn the heat off.
  • Coat a casserole dish with the remaining teaspoon of oil and place 2 tortillas in a single layer in the dish.
  • Place half of the chicken mixture on top of the tortillas and then the remaining chcken mixture and the rest of the cheese.
  • Place the remaining 2 tortillas on top of the chicken mixture and then the meat and the cheese.
  • Bake at 350 covered for 20 minutes. Remove the cover and bake for 5 minutes more.

Video

Notes

Store leftovers in an airtight container for up to 3 days. 
For less heat, skip the jalapeños or use only half; the chili powder and cumin still give plenty of flavor.

Nutrition

Serving: 1 | Calories: 392kcal | Carbohydrates: 46g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 433mg | Potassium: 1545mg | Fiber: 14g | Sugar: 9g | Vitamin A: 4946IU | Vitamin C: 117mg | Calcium: 144mg | Iron: 7mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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