Ingredients
- 3 cups shredded cooked chicken (rotisserie works great)
- 12 corn tortillas
- 2 cans (10 oz each) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup sour cream
- 1/2 onion, diced
- 2 cups shredded Mexican-blend cheese
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- Fresh cilantro and diced avocado, for serving
Instructions
- Heat the oven. Heat to 375°F (200°C). Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish.
- Mix the filling. In a large bowl, combine the shredded chicken, black beans, sour cream, onion, cumin, salt, and 1 cup of the cheese.
- Layer it up. Layer 4 tortillas (overlapping), then half the chicken mixture and 1/2 cup sauce. Repeat, then finish with the last 4 tortillas, remaining sauce, and remaining 1 cup cheese.
- Bake until bubbly. Cover with foil and bake 15 minutes. Uncover and bake 10 more minutes until the cheese is melted and bubbling at the edges. Rest 5 minutes, top with cilantro and avocado, and serve.
🌶️ Layering tips
Warming the tortillas 30 seconds in the microwave makes them pliable and prevents cracking. A thin sauce layer on the bottom of the dish keeps the bottom tortillas from sticking. This casserole is a meal-prep dream — assemble a day ahead and bake when ready.
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📌 Pin it for later❓ Common questions
Can I use flour tortillas?
Yes — flour tortillas give a softer, more burrito-like texture. Corn is more traditional.
Can I make it ahead?
Yes — assemble up to 24 hours ahead, refrigerate, and add 5-10 minutes to the covered bake time.
How do I freeze it?
Assemble, wrap tightly, and freeze up to 3 months. Thaw overnight before baking.