Black Bean Enchilada Bake

Chicken Enchilada Bake

Craving southwestern food tonight? We have the dish for you. This easy casserole dish pushes you to make your own enchilada sauce that won't disappoint! Enjoy this perfect comfort food dish tonight.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 people


  • 1 Rotisserie Chicken
  • 15 oz of black beans
  • 1 bell pepper
  • 1/2 onion
  • 1 cup mozzarella
  • 1 cup cheddar
  • 1/2 cup non-fat yogurt
  • 12 corn tortillas

Enchilada Sauce

  • 15 oz tomato sauce
  • 15 oz tomato paste
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • 2 tbsp lime juice
  • 1 tbsp garlic powder
  • 1/2 tbsp cumin


  • Pre-heat the oven to 325 degrees F
  • Combine the enchilada sauce ingredients in a sauce pan and bring to a boil
  • Reduce to a simmer and cook until reduced by half
  • Shred the chicken and combine the black beans, bell pepper, onion, 3/4 cup of mozzarella, 3/4 cup of cheddar, yogurt and enchilada sauce together
  • In a 13x9 pan put the combined ingredients in the bottom of the pan, top with four tortillas. Continue to layer and top with remaining cheese
  • Bake for 45 minutes or until an internal temperature of 165 F is reached
  • Chill and cut


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