Chicken and Black Bean Mexican Casserole
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 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
  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.
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
Recipe by Busy But Healthy at