Mexi Chicken and Black Bean Layered Casserole

Total Time
Prep 30 mins
Cook 30 mins

A delicious creamy chicken, black bean and corn mixture between layers of tortillas then baked, low-fat sour cream and shredded cheese may be used and all amounts may be adjusted to taste, I also add in finely chopped and seeded jalapeno peppers to the sour cream mixture but that is optional, you may add in about 2 tablespoons chopped cilantro if desired, see Kittencal's Red Enchilada or Taco Sauce or use purchased red enchilada sauce --- this is a great casserole! :)

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease an 11 x 7-inch baking dish.
  3. Heat oil in a skillet over medium heat.
  4. In a bowl toss the chicken pieces with taco seasoning, cumin and black pepper.
  5. Add to the skillet and saute until the chicken is cooked through.
  6. Place the cooked chicken in a large bowl.
  7. Add in beans, green chilies, corn and sour cream (start with 1-1/2 cups sour cream and add in more if desired) mix to combine well.
  8. Spread HALF of the red enchilada sauce into the bottom of the baking dish.
  9. Place 4 corn tortillas over the sauce overlapping if necessary.
  10. Spoon HALF of the chicken/sour cream mixture over the tortillas, then sprinkle with HALF of the shredded cheese.
  11. Drizzle the remaining HALF of the enchilada sauce over the cheese.
  12. Place another layer of corn tortillas over the mixture, then the remaining HALF of the chicken/sour cream mixture.
  13. Cover the dish with foil.
  14. Bake for 30-40 minutes.
  15. Remove foil, sprinkle with the remaining half (about 1-1/2 cups) shredded cheese, return to oven and bake for another 5 minutes or until the cheese is melted.


Most Helpful

Oh Yeah! As always, Kittencals recipe is amazing, and resilient enought to be delicious even with my tweaking. I added an onion to the chicken when I sauteed it, and a little salt to the seasoning. I used a 13x9 pan and also added 2 chopped fresh tomatoes to the sour cream/corn/bean mix before cooking, and used 2 extra corn tortillas. I fried the tortillas lightly in corn oil so that they wouldn't be soggy after baking (a trick I learned from a family chicken casserole recipe). DELICIOUS! Great spice, not bland or overly hot. Thanks again!

Dazy March 24, 2010

This is a great recipe! I used leftover chicken breast that we had barbequed the night before. I didn't have green chilis so I used jalpenos instead. Yum!

CaraLynnie June 30, 2009

This recipe is excellent! I made it with mild taco seasoning and pre-slow cooker baked chicken thighs and with both cheddar and Mexican four-cheese mix cheese. The enchilada sauce in layers gives just enough heat without being overpowering. Before putting some on the bottom of the dish, I put some mild salsa there which added to the taste greatly. What I will do next time around is add some diced canned low sodium tomatoes to one or both layers. This casserole is a standout. Try it!

ChefWhiz December 07, 2007

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