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+ servings
5 from 1 vote
Chicken, Black Bean and Tortilla Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
This easy Chicken, Black Bean and Tortilla Casserole is a hearty, flavorful, healthyish dish that's perfect to celebrate Cinco de Mayo this year!
Course: Main Course
Cuisine: Mexican
Servings: 8 servings
Author: MaryAnn Dwyer
  • 2 Tbsp. olive oil
  • 1 1/2 cups yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 14.5-oz. can fire roasted diced tomatoes, undrained
  • 1 7-oz. can corn, drained
  • 1 7-oz. can diced green chiles, drained
  • 1 cup picante sauce
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 15-oz. can black beans, rinsed and drained
  • 2 1/2 cups shredded rotisserie chicken
  • 10 6-inch corn tortillas
  • 2 cups shredded cheddar jack cheese
  • chopped cilantro, for garnish, if desired
  1. Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.

  2. Heat olive oil in latrge skillet over medium-high heat. Add onion and cook until translucent, about 5-6 minutes, stirring often. Add garlic and cook for one more minute. Add tomatoes, corn, green chiles, picante sauce, cumin, chili powder and oregano. Bring to a boil, then reduce heat and simmer, uncovered for 8-10 minutes. Stir in the beans and the chicken.

  3. Spread one-third of the chicken mixture over the bottom of the prepared dish. Top, overlapping with five tortillas that have been cut into quarters and 1 cup of the shredded cheese. Add another one-third of the chicken mixture. Top with remaining 5 tortillas, chicken mixture and remaining 1 cup cheese.

  4. Bake, covered for 25-30 minutes until heated through. Remove from oven and let stand for 10 minutes before serving. Garnish with chopped cilantro, is desired.