Chicken, Black Bean, and Tortilla Casserole

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

My sister made this and gave me the recipe to post.

Top Review by Sue W.

Fabulous base recipe. I loved the clean flavor and NO enchilada sauce! I halved the recipe and adapted it for New Mexico flavors (pinto beans for black beans, a can of green chiles for green bell pepper, Rotel tomatoes w/green chiles for regular and Mexican blend cheese). I also layered it slightly differently: before adding chicken and beans to sauce, I put a little layer of sauce on the bottom of the 2 qt. casserole. Subsequent layers: 2 1/2 tortillas, 1/3 mixture, 1/2 C cheese (3 layers). Definitely a dollop of sour cream on top when serving! It was perfect!

Ingredients Nutrition


  1. In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
  2. Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
  3. Stir in beans and chicken.
  4. Preheat oven to 350°.
  5. In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
  6. Top with 4 tortillas and sprinkle with 1 cup cheese.
  7. Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
  8. Top with 4 tortillas and 1 cup cheese.
  9. Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
  10. Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

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