Tex-Mex Chicken Enchiladas Casserole – Cheesy, Spicy & Family-Friendly!
A hearty Tex-Mex casserole with shredded chicken, black beans, and cheese in smoky enchilada sauce. Layered tortillas, vibrant chiles, and spices create a flavorful, family-approved meal perfect for gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas, cut in half
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small onion, diced
- 1 cup bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C)
- Combine shredded chicken, black beans, half the enchilada sauce, chili powder, cumin, diced onion, and bell pepper in a large bowl
- Spread a thin layer of remaining sauce in a greased 9x13 inch baking dish
- Layer half the tortilla halves over the sauce
- Spoon half the chicken mixture over tortillas, top with 1 cup cheese
- Repeat the layering (tortillas, chicken mixture, cheese)
- Drizzle remaining sauce over the top
- Bake 35 minutes until cheese is bubbly and golden
- Let cool 10 minutes before serving; garnish with cilantro
Notes
Marinate chicken in taco seasoning for extra flavor
Adjust spiciness with mild/hot enchilada sauce
Add jalapeños or olives for toppings
Use a thick sauce layer to prevent soggy tortillas
Let rest before serving for cleaner slices
Vegetarian swap: omit chicken and use sautéed zucchini/peppers
Adjust spiciness with mild/hot enchilada sauce
Add jalapeños or olives for toppings
Use a thick sauce layer to prevent soggy tortillas
Let rest before serving for cleaner slices
Vegetarian swap: omit chicken and use sautéed zucchini/peppers