Chicken Enchilada Casserole with Black Beans

The aroma of my chicken enchilada casserole wafting through the kitchen takes me right back to my first apartment in Arizona. I'd moved there knowing almost no one, and this dish became my secret weapon for making friends fast. My neighbor Elisa caught the scent one evening and knocked on my door, wondering what that incredible smell was. That neighborly curiosity turned into a monthly dinner tradition that lasted years.

Last Cinco de Mayo, my kitchen was absolute chaos with three different cooking projects happening simultaneously, but this casserole saved the celebration. My sister was entertaining the kids in the living room, my partner was mixing margaritas, and somehow amid the beautiful mess, I managed to assemble this dish with half my attention. When everyone gathered around the table, the conversation fell quiet for a blissful moment as everyone took their first bites.

Ingredients

• Rotisserie chicken: The ready-cooked meat is my weeknight shortcut, and I discovered the dark meat adds more flavor than breast meat alone.
• Black beans: I always give them an extra rinse until the water runs clear, which prevents that muddy taste some canned beans can have.
• Corn tortillas: After accidentally buying flour once, I realized corn tortillas hold their structure better and dont get as soggy during baking.
• Smoked paprika: This ingredient was a game-changer that I stumbled upon when regular paprika had run out, giving the dish a subtle campfire depth.

Instructions

Prepare your base:

Preheat your oven to 375°F and grease that baking dish like youre buttering toast for someone you love. Theres something meditative about watching those colorful peppers and onions soften in the skillet.

Build your flavor bomb:

When you add the garlic, youll know youre on the right track when that intoxicating aroma hits your nose. Let the spices toast slightly with the vegetables to wake up their essential oils.

Start the architecture:

Think of that first layer of sauce as the foundation of a delicious building. It prevents sticking and begins the flavor infusion from the bottom up.

Create your layers:

As you overlap those tortillas, imagine youre creating a beautiful mosaic. Each layer should feel generous but not overloaded.

Cover and bake:

When you cover with foil, crimp the edges well to trap the steam inside. This helps meld all those beautiful flavors together into something greater than the sum of its parts.

Finish with flair:

That final uncovered bake is where the magic happens as the cheese develops those irresistible golden spots. Your kitchen will smell like heaven on earth.

Save

One snowy February evening, when seasonal depression was hitting particularly hard, I made this casserole almost on autopilot. As I took that first bite, the bright flavors transported me momentarily to somewhere warm and sunny. My husband noticed the change in my mood immediately and joked that we should rename it Sunshine Casserole for its mood-lifting properties.

Make-Ahead Magic

Ive learned through multiple dinner party scrambles that this casserole actually improves when assembled the day before cooking. The tortillas soak up just enough sauce to become tender but not mushy, and all those spices have time to mingle and get to know each other better. Just add an extra 10 minutes to the baking time if youre cooking straight from the refrigerator.

Adapting For Dietary Needs

When my sister-in-law developed a dairy sensitivity, I panicked about how to adjust our traditional family dinner. After some experimenting, I found that cashew-based cheese alternatives melt surprisingly well in this dish, and coconut-based sour cream provides that essential creamy finish. The enchilada sauce is already naturally dairy-free, making this one of the easiest comfort foods to modify.

Serving Suggestions

The first time I served this with just chips and salsa on the side, it felt incomplete despite how delicious the casserole was on its own. Over the years, Ive discovered that a bright, acidic side dish creates the perfect balance against the rich, cheesy main event.

• A simple cabbage slaw with lime vinaigrette cuts through the richness beautifully.
• Grilled corn with a sprinkle of chili powder echoes the flavors in the casserole.
• Dont forget a pitcher of ice water with lime slices to refresh between those deliciously heavy bites.

Save

This casserole has seen my life through job changes, moves, and growing families. Each time I make it, the dish carries the comfort of the past while making room for new memories around the table.

Recipe FAQ

→ Can I prepare this casserole ahead of time?

Yes, assemble the casserole completely, cover tightly with foil, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time if baking from cold.

→ What type of tortillas work best?

Corn tortillas are traditional and provide authentic flavor, but flour tortillas work well too. For gluten-free, use certified gluten-free tortillas. Soften them slightly before layering to prevent cracking.

→ How do I make this spicier?

Use chipotle peppers in adobo sauce mixed into your enchilada sauce, increase chili powder to 2 teaspoons, or add diced jalapeños to the filling. For heat lovers, a pinch of cayenne pepper works wonderfully.

→ Can I freeze this casserole?

Absolutely. Assemble unbaked, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 15-20 minutes to cooking time.

→ What's a good side dish to serve with this?

Pair with Mexican rice, refried beans, a fresh green salad with lime vinaigrette, or simple cilantro lime rice. A crisp Mexican lager or light red wine complements the flavors beautifully.

→ Can I use shredded rotisserie chicken from the store?

Yes, rotisserie chicken is a convenient shortcut that saves time. Simply shred it and measure 2 cups. It works perfectly and adds excellent flavor to the filling.