Chicken and Black Bean Mexican Casserole

by Kristine on June 9, 2015

in Dinner in a Dash, Gluten Free, Recipes

Chicken and Black Bean Mexican Casserole_2

We love Mexican food, but often we get tired of having tacos on Mexican night. So to switch it up I came up with this ridiculously easy chicken and black bean Mexican casserole and it was delicious!

Black beans and they are so high in fiber and protein they are a great bean to add to various dishes. Even though there is chicken in this, it could be omitted to make vegetarian.

Chicken and Black Bean Mexican Casserole_3

I love a good casserole any time of year, and I especially love having the leftovers for lunch the next day. This doesn’t make a huge amount as its in an 8×8 dish, but if you want more, you could easily double the recipe and put in a 9×13 dish for lots of extras.  You could even switch it up by using kidney beans instead of black beans and swapping out the enchilada sauce for red or green salsa.

I hope you give it a try on your next Mexican night!

Chicken and Black Bean Mexican Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Yield: 6 servings
Ingredients
  • 6 small corn tortillas
  • ¾ cup onion, chopped
  • 2 cups (approx 10 oz) cooked shredded chicken (I used white meat rotisserie chicken)
  • 1 can (14 oz) black beans, rinsed and drained
  • 1 cup frozen (or fresh) corn
  • 1 cup enchilada sauce
  • 2 tsp chili powder
  • 1 cup (100g) shredded cheese (I used monterey jack)
For the Garnish (optional)
  • non-fat greek yogurt
  • fresh chopped cilantro
Instructions
  1. Preheat your oven to 375 degrees.
  2. In an 8x8 oven-safe dish, spray lightly with cooking spray. Line with 3 tortillas, cutting them in half if necessary to cover the whole bottom of the dish.
  3. In a large bowl, mix together everything except the shredded cheese and garnish.
  4. Spread half the chicken mixture over the first layer of tortillas.
  5. Add another layer of corn tortillas over the first layer of chicken mixture.
  6. Add the other half of the chicken mixture on top of the tortillas.
  7. Top with cheese and place in the oven. Bake for 30 minutes until bubbly and starting to brown around the edges and the cheese is fully melted.
  8. Top with garnish if desired.
Nutrition
Serving size: 1 serving Calories: 312 Fat: 8.1 g Saturated fat: 3.1 g Carbs: 34 g Sugar: 2.1 g Sodium: 436 mg Fiber: 7.6 g Protein: 29 g Cholesterol: 55 mg

 

Kristine
Follow Me

Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
Follow Me

Latest posts by Kristine (see all)

  • Karmen

    Hi Kristine! Do u think this dish would work with ground chicken?! Thanks:)

Previous post:

Next post: