Saucy Mexican Chicken & Black Bean Casserole

This is enchilada casserole with the volume turned up. Instead of a thin red sauce, you melt cream cheese and mozzarella right into the enchilada sauce, which turns it luxuriously creamy and clings to every strand of shredded chicken. That one move is the twist that sets it apart from the usual layered enchilada bake.

From there it’s all about texture and layers. Black beans, corn, olives, and sauteed onion give it body and color, while cumin, chili powder, and garlic build that warm Mexican backbone. It’s assembled like a lasagna, with corn tortillas standing in for noodles between ladles of the saucy mixture, which also keeps it naturally gluten-free.

The crowning touch is crushed tortilla chips and cheddar over the top, baking into a crunchy, golden crust against all that creamy filling underneath. Finish with cilantro, salsa, and sour cream and let everyone build their own bowl.

Chef Tips

• Let the cream cheese fully melt and stir until smooth before adding the chicken, or the sauce stays lumpy.
• Use barbecued or rotisserie chicken and shred it; pre-cooked meat soaks up the sauce best.
• Keep the chips and cheddar for the very top so they crisp instead of going soggy in the sauce.
• Let the casserole rest before serving so the layers set and slice cleanly.

Variations

• Add diced green chiles or jalapenos for more heat.
• Swap the black beans for pinto, or add a layer of rice to stretch it further.
• Use green enchilada sauce and Monterey Jack for a verde version.