Layered Chicken and Black Bean Enchilada Casserole Recipe

First, I would like to comment that if someone makes major changes to a recipe, I don't understand how they can give it a poor rating when they haven't even made the dish that was posted. I have made this several times and we loved it.

It was a hit! Everyone loved it. Very moist and flavorful and baked nicely. Good presentation and great leftovers! The nice thing about this recipe is that you can add and change so many things about it to really make it exactly what you want. The amounts do not need to be exact, which is another plus for me. Just layered it until it looked right and popped it in the oven for 30 minutes. It sat for about 10 minutes and then we chowed down! I did make a few tweaks, though: Boiled and shredded the chicken breast (I prefer it this way for a Mexican dish - very tender and quick to cook) *Here's a tip: use your stand mixer to shred the chicken. It turns an arduous, dual fork process into a one-step wonder!) Used a packet of pre-made taco seasoning. I love this flavor and cannot seem to create it myself. Added an entire onion, finely chopped and pre-cooked. Used green enchilada sauce instead of red just per preference. Overall great recipe and such a crowd pleaser! Did our own chips and guacamole and some refried beans on the side, a quick side salad and you have a well-rounded meal. Well, don't forget the peanut butter brownies for dessert. ;)

This was really good! It is easy to change according to what ingredients you have. I added a can of lime and cilantro rotel as I sauteed the chicken, as well as chopped onion and garlic, but I didn't have the coriander or cilantro. I also used much less cheese and sour cream. We also toast our tortillas on a frying pan before layering.

Family loved it. But I changed it up a bit. I had some leftover flank steak and added some diced red pepper and onion that I cooked up with the steak and spices called for in the recipe. I only had flour tortillas that I cooked first in a pan so they were crunchier. I followed the rest of the recipe and added sliced black olives with the cheese and sour cream for the last 10 mins of cooking which I cut down to 5 mins as that was all that was needed to melt the cheese. I finished it off with sliced green onions.

Family loved it. But I changed it up a bit. I had some leftover flank steak and added some diced red pepper and onion that I cooked up with the steak and spices called for in the recipe. I only had flour tortillas that I cooked first in a pan so they were crunchier. I followed the rest of the recipe and added sliced black olives with the cheese and sour cream for the last 10 mins of cooking which I cut down to 5 mins as that was all that was needed to melt the cheese. I finished it off with sliced green onions.

Really good and easy!! I used rotisserie chicken shredded to save time. Also added a layer of Mexican rice as I saw suggested in another review. I did one pan with and one without the green chilies as I don’t like spicy but my boys do. Will definitely do again!!!

This was delish! I added a few steps...i made my own enchilada sauce (found simple recipe with tomato sauce, chicken broth...minus the chemicals) and added cooked Spanish rice to the chicken mixture to make it more filling and heartier. I also made a separate vegetarian version without the chicken but added corn to the above modifications. Both dishes were devoured by all! Served it with additional sour cream.

Slow cooked the chicken w the cilantro, taco seasoning, ranch packet, green chilies and chick broth then shredded. Mixed in the enchilada sauce and sour cream and then layered. I also toasted the corn tortillas (sprayed w Pam) in the oven at 450 about 5 min on each side before kayering.

I baked the tortillas and they didn't disappear. For me it wasn't a long process at all--saute chicken with onions and spices, add corn, beans, & Greek yogurt, layer as per recipe, bake, and voila! excellent. Persnickety husband had two helpings. I like things oil-free or oil-light and this one adapts well to that.

This recipe was fantastic! Way easier than rolling individual enchiladas and very moist and tasty. I cooked the chicken in the crock pot on low during the day so I could just shred it when I got home from work. I prefer the texture anyway, compared to cooking on the stove. I used a larger can of Enchilada Sauce (14 oz?). I also skipped the scour cream layer and served it on the side. Will definitely make this again!

I toasted the corn tortillas in the oven as one reviewer recommended. I also added corn to the recipe when the black beans were added.

Fast, easy, and insanely good.

I added some heat (spices) :)

I’m definitely making this again soon.

We like it better with green enchilada sauce. Tried mixing in lime juice with the meat this time. 👍

Made as written and it is good. However, next time I will add sour cream on the side instead of cooking it. I might have left it in the oven a bit longer than I should have and It curdled.

This is fantastic! I was worried it might be a bit bland, I wasn’t sure cumin and coriander were enough, but it was so good and so easy. I did add a half can of chipotles in adobo sauce (we like spicy) and also some green onions. I want to try it agin with ground beef.

Made almost as listed. Used spicy versions of canned products, added a little adobo sauce and some frozen corn. I only had gluten-free tortillas, but they didn’t really work. Didn’t absorb liquid. Will use corn or flour next time. Easy and tasty.

Family loved it! The only substitution was making my own enchilada sauce due to dietary issues. There is no need to do all the extra steps some other reviewers did. It is delicious just by following the recipe.

Was pretty good. The hubby suggested adding some rice in the layers. Might have to try that next time??