All the Enchilada Flavor, Half the Fuss
Rolling individual enchiladas is fiddly, so I layer everything in a baking dish instead. Corn tortillas, seasoned chicken, black beans, salsa verde, and plenty of cheese stack into one hearty casserole. It feeds a crowd, travels well, and tastes even better the next day.
Ingredients
- 2 cups shredded cooked chicken
- 2 cups salsa verde
- 1 can (15 ounces) black beans, drained and rinsed
- 12 corn tortillas
- 3 cups shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Fresh cilantro, for serving
Step-by-Step Instructions
- Preheat. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
- Season the filling. Mix the chicken, black beans, cumin, and garlic powder in a bowl with 1/2 cup of the salsa verde.
- Layer. Spread 1/3 cup of salsa on the bottom of the dish. Arrange 4 tortillas over it, tearing to cover. Add half the chicken mixture, a drizzle of salsa, and 1 cup of cheese. Repeat with another 4 tortillas, the remaining chicken, salsa, and cheese. Finish with the last 4 tortillas, the remaining salsa, and the rest of the cheese.
- Bake. Cover with foil and bake for 25 minutes. Remove the foil and bake 10 minutes more until the cheese is bubbly and lightly golden.
- Rest and serve. Let it sit for 10 minutes, then dollop with sour cream and scatter cilantro over the top.
Tips
- Warm the tortillas briefly in the microwave so they are pliable and do not crack when layered.
- Use your favorite salsa, store-bought works great here.
- Let the casserole rest after baking so it slices into clean layers.
Storage
Refrigerate leftovers for up to 4 days, or freeze the assembled casserole before baking for up to 2 months.
Frequently Asked Questions
Can I make it vegetarian?
Swap the chicken for an extra can of beans or sautéed mushrooms.
Can I use flour tortillas?
Yes, they work too, though corn tortillas hold up better and taste more authentic.
