Chicken & Black Bean Enchilada Casserole

Chicken & Black Bean Enchilada Casserole is a weeknight rockstar with Tillamook Farmstyle Thick Cut Colby Jack Shredded Cheese, all the flavor of enchiladas, and none of the rolling!

It’s officially BACK TO SCHOOL season! The school supplies have been bought, the lunches are packed, the after-school programs are beginning…it’s time! And it’s craziness. This Chicken & Black Bean Enchilada Casserole is my way of saying, “Hey. I got your back.” 

Here’s a delicious and easy dish that every single person in your house will love. BONUS: the best leftovers EVER! It’s a weeknight staple around here and just might be Zach’s new favorite. I knew immediately he would love it because he’s all about any kind of “mush” in a bowl. He always requests Mexican Lasagna or Turkey & Veggie Brown Rice Bowls. See? Mush. Classic and delicious mush.

Rolled Enchiladas vs. Enchilada Casserole

Why do the casserole instead of rolling enchiladas? I was originally going to do a traditional rolled chicken enchilada until I thought about it like this: rolling individually is just an extra step. Let’s layer it up and save you some time while keeping all the delicious flavors the same!

Enchilada Fillings

Okay so the best thing about this recipe is that you can add any of your favorite enchilada fillings! Totally adaptable to your family’s faves. Layer away, add cheese, and bake. Try it with:

• Diced tomatoes
• Black olives
• Shredded beef
• Corn
• Rice
• Jalapeno
• Cilantro

When you combine enchiladas and a casserole, you know the cheese has got to be on point. Right?! It’s all about how that melty goodness gets into every single bite. If you love cheese like I do you’re mouth is watering just thinking about it. I’m obviously talking about my hands down favorite cheese of all time:Tillamook Farmstyle Thick Cut Colby Jack Shredded Cheese. Truly the best shredded cheese in all the land. It’s cut WAY thicker than the shredded cheese we grew up on, so it’s perfect for eating straight out of the bag (which I do often!). It just melts into my favorite recipes like you wouldn’t believe and makes those photo-worthy cheese pulls. You know the ones.

Looking for more quick and easy Mexican food recipes? Check these ones out!

1. Quick and Easy Picadillo Recipe
2. Mexican Lasagna
3. Smoky Poblano Pepper Salsa
4. One Pot Mexican Quinoa
5. Ground Turkey Tostadas
6. Easy Fish Tacos

This post is sponsored by Tillamook. All opinions are my own.
Thank you for supporting the brands that I love.

Chicken & Black Bean Enchilada Casserole

★★★★★ 5 from 12 reviews

• Author: Laney Schwartz
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Category: Dinner
• Method: Oven baked

Print Recipe

Pin Recipe

---

Description

Chicken & Black Bean Enchilada Casserole is a weeknight rockstar with Tillamook Farmstyle Thick Cut Colby Jack Shredded Cheese, all the flavor of enchiladas, and none of the rolling!

---

Ingredients

Scale 1x2x3x

• 1.5 pounds boneless, skinless chicken breasts
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• 1 (12 ounce) jar enchilada sauce
• 1 can black beans, rinsed and drained
• 6 medium corn tortillas
• 1 bag Tillamook Farmstyle Thick Cut Colby Jack Shredded Cheese
• 2 tablespoons chopped chives
• 1 lime
• 1 avocado, diced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375 degrees. Shred the chicken in the Instant Pot or on the stove. (See stove instructions below). Place the chicken in the Instant Pot and sprinkle with salt and garlic powder. Pour over 1 cup of the enchilada sauce and stir to make sure all sides of the chicken are covered.
2. Seal the valve and cook on high pressure for 12 minutes then release pressure. Remove chicken and shred, then place back in the Instant Pot with the remaining sauce.
3. Add the rinsed and drained black beans to the chicken mixture and stir to combine.
4. Pour a small amount of the enchilada sauce into an 8×10 baking dish. Begin to layer with 2 tortillas, chicken and bean mixture and shredded cheese. Continue layering (about 3 layers), finishing with cheese.
5. Bake at 375 degrees for 20 minutes or until cheese is bubbly. Remove and top with chopped chives, a squeeze of lime juice and some diced avocado if you like.

---

Notes

Shredded Chicken on the Stove Top:

You can also use precooked rotisserie chicken and shred it yourself, then just mix with enchilada sauce.

• Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn’t stick to the bottom.
• Remove chicken from the pot and shred with two forks.

Method by Jo Cooks

When you try a recipe, use the hashtag #lifeisbutadish on INSTAGRAM for a chance to be featured in my stories! Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes!

Remember to subscribe to my free  Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!