Chicken and Black Bean Enchilada Bake

A hearty, flavor-boosted Mexican-inspired bake with chicken, black beans, and corn tortillas smothered in a rich enchilada sauce and cheese.

Chicken and Black Bean Enchilada Bake

Ingredients

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, being careful not to burn.
  3. Add chicken and cook until browned on all sides. Season with chili powder, cumin, smoked paprika, and oregano. Ensure chicken reaches an internal temperature of 165°F (74°C).
  4. Stir in black beans and corn and cook for another 3 minutes to heat through.
  5. Remove from heat. Stir in half of the shredded cheese and cilantro.
  6. In the same skillet, layer tortillas, chicken mixture, and remaining cheese. Repeat layers, finishing with a layer of tortillas.
  7. Pour enchilada sauce evenly over the tortillas and top with remaining cheese.
  8. Bake for 25-30 minutes, or until bubbly and golden brown. Let stand for 5 minutes before serving.
  9. Garnish with green onions and additional cilantro before serving.

Cuisine: Mexican

Suitability: high-protein

Prep Time: 25 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner