White Chicken Enchilada Casserole with Black Beans
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Stacked white chicken enchilada casserole where the tortillas act like lasagna noodles! No need to fill and fold each tortilla separately when you can just make an easy enchilada casserole instead! These are loaded with chicken, black beans, and corn – oh and the white sauce gonna make you want to make these EVERY week!
I absolutely LOVE a good magic trick, don’t you?
You know what, I’m gonna show you a trick right now! How about that?
Okay so let’s take the words chicken enchilada. <– That’s one labor intensive pair of words right there. Between the making of the filling plus actually filling and folding business, you’re looking at an easy couple of hours. Now take those words, chicken enchilada and add a casserole at the end of it. What do you get?
Chicken enchilada casserole! <– Bam! Saved you a good hour right there. Now, that’s good kitchen magic 😉
Hardy har har. Yeah, totally lame, I know. But could you just pretend for a sec that you actually got a insy winsy chuckle out of that one? 😀
White chicken enchilada casserole is where it’s at, yo. Comfort food to the max. That white sauce, though. Mmmm – mmm. Living in Texas means a.) tex-mex – available to you 24/7/365 at every street corner – which either you love or you’re going to learn to love. Thankfully, I fall into the first category. and b) be it chicken enchiladas or anything else with this white sauce on it, I will gobble it right up.
The first time I made this little number to test out the white sauce and what not, I didn’t think this recipe would make it to the blog. Sure, the sauce was good and I do mean good, the chicken was there, and the enchiladas were stacked like a lasagna, but it was missing something. And sure enough, it was my favorite ingredient of all time — BLACK BEANS! If you’re a regular reader, you already know about my love minor obsession for black beans. I love, love, love them.
The second time I made them with black beans and for a little more color (and also, nutrition) I added in some corn. And it was LOVE at first bite. I think Anees actually told me I had to make these for the blog before he even had swallowed his first bite. I live for that reaction! Because when the hubby actually says something with black beans and corn is better than the version without them, you know you’ve slowly but surely started to convert him from being the total meat-lover that he is *evil grin*.
Moving along…
I used carb smart flour tortillas for this recipe. Carb smart tortilla’s are made using more fiber (aka good carbs) and less of the bad ones, plus they’re balanced to have WAY more protein then the regular flour tortillas that give you <1 gram per tortilla. <– tricks like these help keep this chicken enchilada casserole nice and healthy.
I cut up the 6-inch round tortillas into 2 inch strips. This also helps cut back on some of the carbs. Most recipes call for as many as 12 whole tortillas for serving 6-8 people. That’s almost 2 tortillas per person! I used a total of 8 tortillas and my dish still feeds 6-8. That’s a little less than 1 whole tortilla per person.
Now let’s stack these enchiladas!
1.) spray your dish! <– do not skip this step (you’ll be sorry)
2.) 4 strips of tortillas
3.) hit it with the sauce, baby!
4.) chicken
5.) black beans
6.) corn
7.) cheese me, please!
8.) repeat 2-7
9.) all of the remaining tortillas, sauce, + remaining cheese
Into the oven this lovely little chicken casserole goes!
And out comes the bubbliest, cheesiest, sauciest, chicken enchilada bake that you’ll ever experience in your entire life. Your brain is going to demand that you feed yourself this.
I really do wish that I had taken a little bit of extra time and care to take some more pictures for you, but full disclosure here, when a chicken enchilada casserole is staring you in the face and the warm, familiar smells of melted pepper jack cheese + green chili white sauce is slowly mesmerizing you, there’s only so many pictures on can take before digging right in. The layers of cheese, chicken, BLACK BEANS, and corn all tossed together with a garlicky sauce and strings of cheese pulling in every direction. <– KA-BOOM. Mind blown!
You need white chicken enchilada casserole in your life.
Like, pronto.
White Chicken Enchilada Casserole with Black Beans
Stacked white chicken enchilada casserole where the tortillas act like lasagna noodles! No need to fill and fold each tortilla separately when you can just make an easy enchilada casserole instead! These are loaded with chicken, black beans, and corn - oh and the white sauce gonna make you want to make these EVERY week!
Ingredients
White sauce:
- 3 tablespoons butter
- 1/3 cup grated onions, (measure 1/3 cup then squeeze out water)
- 4 cloves garlic minced or pressed
- 3 tablespoons flour
- 2 cups chicken stock
- 1 pinch Mexican oregano
- 1 pinch crushed red pepper flakes
- 1 teaspoon cumin
- 1 (4 oz) can diced green chilies
- 1 cup greek yogurt or sour cream
- 2 ounces (1/4 cup) cream cheese
- salt + pepper to taste
enchilada layers:
- 8 flour tortillas (I used a carb balanced kind), cut into 2-inch thick strips (see note)
- 2 1/2 cups cooked, shredded chicken
- 1 (15 oz) can black beans, rinsed + drained
- 1 (15 oz) can corn, drained
- 2 cups pepper jack cheese (use Monterey jack for milder flavor)
- 1 avocado, diced
- 3 tablespoons cilantro, chopped
Instructions
- Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a 9x13-inch baking pan with cooking spray, set aside.
- Melt the butter over medium heat in a large saute pan. Add the grated onions and let cook for 3 minutes, stirring constantly until just translucent. Add the garlic and cook for another 30 seconds. Add the flour and whisk to combine. Allow the flour to cook for 1 minutes or until lightly brown, stir frequently. Add 1 cup of chicken stock and continue to whisk until all lumps have been worked out. Add the remaining chicken stock along with the oregano, red pepper flakes, cumin, and diced green chilies. Whisk to combine everything. Allow the sauce to simmer and then let it cook for an additional 3-4 minutes. Add the greek yogurt, cream cheese and season to taste. Continue to whisk until the cream cheese mixes in completely. Remove from heat, set aside.
- To assemble the enchilada casserole, place 4 tortilla strips in the baking pan, spread out about 1/3 of the white cream sauce on top. Sprinkle half of the shredded chicken, half of the black beans, and half of the corn on top. Follow with 1/3 of the cheese. Repeat the a second layer of tortillas, followed by white sauce, chicken, black beans, corn, and cheese. Then for the final layer, add the remaining tortillas, the remaining cream sauce, and the cheese.
- Bake, covered with aluminum foil for 20 minutes. Remove the foil after 20 minutes and continue to bake for an additional 20 minutes or until the cheese is melted and just starts to bubble and brown. Top with the diced avocados and cilantro. Serve immediately.
Notes
You may need additional 1-2 tortillas to cover your casserole completely.
IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE:
Shrimp Enchiladas with Creamy Poblano Sauce
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22 Comments on “White Chicken Enchilada Casserole with Black Beans”
We love this recipe. Huband everything about it! We use corn tortillas and gluten free flour. Turns out amazing!
Has anyone tried freezing this recipe? I would like to prep 2 or 3 of these and stick them in the freezer!
I just made this for the second time this week. I did skip the chilies since I’m cooking for two little ones, but wow– what a delicious meal!! So far I’ve made this and the cajun shrimp + grits and im just so excited to cook my way through more of these recipes! thank you SO much for sharing and inspiring us all!!
Is it possible to use a pre made white enchilada sauce from the store instead of making it from scratch when in a hurry? If so, how much total enchilada sauce is needed for the recipe? About 3 cups? Thanks for the recipe!
I haven’t tried it with the store bought sauce so not really sure whether it would work in the recipe. But yes, you’d need around 2 1/2 – 3 cups of sauce.
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Marzia this looks amazing, how spicy is the sauce? My family likes spicy so before I make this wanted to get your opinion on a 1 to 5 scale 5 being the hottest how would you rate this dish? Thanks so much!
I’d say about a 3 for us. Not super spicy, just a little heat. 🙂
How do you usually cook your chicken for this?
I just boil the chicken breasts in chicken broth, with a few cloves of garlic.
Made this for dinner tonight, we loved it! My husband said it was one of his favorite Mexican dishes ever. Thanks for sharing!
Hey Marzia, loved most of your recipies, in fact whatever I made so far was a hit with my family. So disopinting that you are not on You tube! Because Im a very visiual person???? well keep on making good food, your creativity is very much appreciated.❤️
Thank you so much for all your kind words, Fauzia! You really just made my day! Making videos is something that i’m seriously considering, so hopefully in the near future you may just see me starring in some. 🙂
I am diabetic, and this looks delicious, but I would have to find substitutions for the flour, black beans, and corn. Do you have any suggestions? I really miss tasty meals like this. 🙂
Unfortunately, the flour, black beans, and corn are crucial to this recipe and I cannot suggest any substitutions without further recipe testing.
I have made this quite a few times and it is a HUGE hit. The sauce is amazing and the prep time isn’t crazy. Even my 2 year old eats it.
Y’all… She is not messing around about that sauce. I may have sampled few extra quality-control bites, and after I put the casserole together, I stood over the sink and ate the pan scrapings off the wooden spoon. So so so good.
Amy! You just made my day! So glad to hear you loved it! 🙂
Can I make this recipe with CORN TORTILLAS? It looks delicious!!! Thanks
Unfortunately I can’t say as I haven’t tested the recipe with corn tortillas. I’m afraid that the corn tortilla may not hold up as well as the flour ones with the sauce/baking.
What dot you think about freezing before baking these?
Good question. I haven’t tried it before myself but if I had to make an educated guess, I think it should work. I do suggest thawing it before baking though.