Ingredients
1 can (15 oz) black beans, rinsed and drained
3 cups shredded cooked chicken
3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
8–10 corn or grain-free tortillas
1½ tablespoons taco seasoning
Juice of ½ lime
2½ cups enchilada sauce
Avocado oil, for warming tortillas
For Topping
1 avocado, sliced
¼ red onion, thinly sliced
Fresh cilantro, chopped
Greek yogurt or sour cream
Optional: chile powder
Instructions
- Preheat oven to 400°F.
- Lightly coat a skillet with avocado oil over medium-high heat. Warm each tortilla for about 10 seconds per side until pliable. Set aside.
- In a bowl, lightly mash the black beans with a fork. Add shredded chicken, taco seasoning, and lime juice. Mix until evenly combined.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place a tortilla over the sauce. Add a layer of the chicken and bean mixture, then sprinkle with cheese.
- Repeat layering with sauce, tortilla, filling, and cheese until you have three layers of filling and four layers of tortillas. Finish with sauce and cheese on top.
- Bake for 20–25 minutes, until cheese is melted and bubbling.
- Let rest for 5–10 minutes before slicing.
- Top with avocado, red onion, cilantro, Greek yogurt, and optional chile powder before serving.
Notes
- Rotisserie chicken works perfectly for this recipe.
- For extra creaminess, mix a few tablespoons of Greek yogurt directly into the filling.
- If using thicker tortillas, you may need slightly more enchilada sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole can be frozen for up to 2 months.
- Prep Time: 20 min
- Cook Time: 25 min