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Mexi Chicken and Black Bean Layered Casserole

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“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! :)”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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