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Saucy Mexican Chicken and Black Bean Casserole

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Enchilada casserole with a twist!















2 pounds chicken breasts
BBQ and shredded, 3 large ones
28 ounces enchilada sauce
red, large can
8 ounces cream cheese
1 container
4 ounces mozzarella cheese
shredded, 1 cup
2 cloves garlic
1 large onions
chopper and sautéed
1 teaspoon black pepper
16 ounces black beans
drained, 1 can
14 ½ ounces corn
drained, 1 can
4 ounces olives
drained, 1 can
15 each corn tortillas (6-inch)
2 cups tortilla chips
1 cup cheddar cheese


Preheat oven to 350?

1) Heat in enchilada sauce in a large frying pan.

2) Add one package of cream cheese, and 1 cup of grated mozzarella cheese. Let melt and stir.

3) Toss the shredded chicken, in the pan.

4) Season mixture with salt, pepper, cumin, chili powder, and garlic powder.

5) Add sautéed onions, black beans, corn, and olives.

6) In a non-stick baking dish, layer corn tortillas on the bottom of the dish (about 4 or 5 tortillas). Ladle the sauce mixture over the top of the tortillas until covered. Continue layering tortillas and sauce until all of the sauce is gone.

7) Crunch tortilla chips on top layer of the casserole, followed by the shredded cheddar.

8) Bake casserole for 30 to 45 minutes. Let cool, and enjoy with garnishes of cilantro, salsa, sour cream, or whatever else your heart desires!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 50543% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 730mg 30%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 23%
Sugars g
Protein 99g
Vitamin A 26% Vitamin C 9%
Calcium 28% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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