Chicken Black Bean and Tortilla Casserole
Dive into layers of bold, Southwestern flavor with this Chicken Black Bean and Tortilla Casserole! Perfectly seasoned shredded chicken, hearty black beans, juicy diced tomatoes with green chilies, and sweet corn come together in a comforting, cheesy bake. Corn tortillas create a tender yet sturdy base, while a creamy mixture of sour cream and chicken broth ties it all together. With just 20 minutes of prep time, this casserole is easy to assemble and makes an excellent weeknight dinner or meal prep option. Topped with golden, bubbly cheddar cheese and optional fresh cilantro, this dish is a fiesta of texture and taste, perfect for feeding a crowd. Whether you’re serving it as a main course or bringing it to a potluck, every bite is guaranteed to satisfy!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 can Black beans, drained and rinsed
- 1 can Diced tomatoes with green chilies (Rotel), drained
- 1 cup Frozen corn, thawed
- 2 cups Shredded cheddar cheese
- 8 pieces Corn tortillas, cut into quarters
- 1 cup Chicken broth
- 1 cup Sour cream
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coating of oil.
In a large mixing bowl, combine the shredded chicken, black beans, diced tomatoes with green chilies, corn, chili powder, ground cumin, garlic powder, salt, and black pepper. Stir until well mixed.
In a separate bowl, whisk together the chicken broth and sour cream until smooth.
Spread a thin layer of the sour cream mixture on the bottom of the prepared baking dish.
Place a layer of tortilla quarters over the sour cream mixture, slightly overlapping to cover the base.
Spread one-third of the chicken and bean mixture evenly over the tortillas. Sprinkle one-third of the shredded cheese on top.
Repeat the layering process (tortillas, chicken mixture, cheese) two more times, finishing with the shredded cheese on top.
Pour the remaining sour cream mixture evenly over the top of the casserole to moisten the layers.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5-10 minutes before serving.
Garnish with fresh cilantro, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 292.3 g | 106% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 34.1 g | ||
| Protein | 262.9 g | 526% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2514 mg | 193% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3421 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
