Chicken and Black Bean Enchilada Pie


I needed to make a main dish to take to work this week.  Casseroles are always nice, but usually involve horribly bad stuff like cream of something soups and mayonaise or sour cream or something mixed together with cheese.

I was looking for something a little more gourmet and not creamy, cheesy-gooey, so I came up with this Chicken and Black Bean Enchilada Pie.  I was pretty happy with how it came out so I’ll share it with you!

Preheat your oven to 375°.  Find a 9 X 13 pan and lightly spray it or grease it.


Set it aside.

In a pretty good-size skillet, pour in about 1-2 T. olive oil.  Turn on medium and let it warm up.  Chop up a cup each of red onion and red bell pepper. You can use green pepper, or even pablanos would be wonderful.  I might try that next time!




When they get almost softened (about 5-7 minutes), add your garlic – about 2-3 cloves, chopped up.  Stir it around and let your garlic cook for about 2 minutes.

Now, dump in 3 large cans of chicken.  You could cook your own, or even buy a roasted chicken and pick it apart.  I didn’t have time so I used canned, and it was perfect and moist.  I also dumped in a can of rinsed and drained black beans.  I LOVE black beans!


Stir all of this stuff together.  Break up any large pieces of chicken as it begins to cook.  Stir and cook this for about a minute.

Next, add a cup of chopped fresh tomatoes.


Also dump in your large can of crushed tomatoes.


Also, dump in a cup of your favorite salsa.  I just made my recipe for salsa, so I used that, but you could even use jarred (gasp, ick!) if you want.


Dump in 1 cup of corn. I used frozen, but if you have fresh (mmmm!) or canned, you could use it also.


Also, dump in  1/4 t. ground pepper, 1 T. cumin and 2 t. chili powder.  Chop up about 2 T. cilantro and throw it in.



Stir until everything is mixed really well and beginning to warm up.


Now bring your 9 X 13 pan over close to the stove.  Start layering by spooning about 1 1/2 cups of your mixture into the bottom of the pan.  If it doesn’t cover evenly, add a little more.  It isn’t exact rocket science people!



Next take your corn tortillas and layer them over the top of your mixture, making sure to cover all.  If you have little spaces that need to be covered, just rip a tortilla up and use the pieces to cover.


Now do this exact same process two more times, but this time top your sauce mixture with cheese.  Spread another layer of your sauce mixture, but this time sprinkle some shredded colby-jack cheese over it – lightly sprinkle, you don’t want to be smothered in cheese!  Do your third layer the exact same way, ending with the cheese.


Loosely put foil over your pan, making a “tent” so that it doesn’t stick to the cheese and put in your preheated oven.  Bake for about 30-40 minutes.

Remove from oven and sprinkle with more cilantro.

Finish with a dollop of sour cream.  It’s like a layered enchilada from heaven.


Mmmmmm! Can you smell this?


It’s not going to be here long.  See that fork? That’s mine.  Time to do some tasting!

Cooking with Love,


Katie’s Printable Recipe – Chicken and Black Bean Enchilada Pie (coming soon)



3 cups canned chicken

1 c. red onion, chopped

1 c. red pepper, chopped

2 -3 cloves chopped garlic

3 cups canned chicken

1 can rinsed and drained black beans

1 c. frozen corn

1 cup diced fresh tomatoes

1 large can crushed tomatoes

1 c. salsa

1 T. cumin

¼ t. pepper

2 T. chili powder

½ c. chopped fresh cilantro, divided

Chopped green onions & sour cream (for garnish)



Preheat oven to  375°.  Spray a 9 X 13 pan with cooking spray.

In a non-stick skillet, sauté red onion and red pepper until it begins to soften, about 5-7 minutes.  Stir in garlic for about 1 minute.  Stir in chicken, breaking up large pieces for another minute or two.  Stir in black beans, tomatoes, crushed tomatoes, salsa, corn and all spices including 2 T. cilantro. 


Layer about 1-2 cups of sauce mixture in bottom of 9 X 13 pan.  Top with layer of tortillas.  Layer another layer of sauce.  Sprinkle with Colby jack cheese.  Do one more layer exactly the same way.  Loosely tent with foil and bake for 30-40 minutes.  Sprinkle with additional cilantro and top with sour cream and chopped green onions.

 Cooking with Love,

 Katie Johnstonbaugh



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3 responses to “Chicken and Black Bean Enchilada Pie

  1. Heather

    I made this dish last weekend and it was delicious! I’m not a huge fan of red bell peppers so I used poblanos instead and they worked wonderfully. Being a California girl, I also topped with avocado slices instead of sour cream which was yummy, but I bet sour cream complements the dish nicely too. I will definitely make this again. It’s so nice to find a casserole that doesn’t come with the overly creamy/cheesy calorie guilt. I may toss in some black olives next time. I know not everyone’s an olive lover, but I do like them in my Mexican food. Thanks for the recipe!

  2. This sounds like a great dish. I like the layering idea. It also looks delicious — I’m sure it was a huge hit! Nice job!! I’ll have to remember this next time I need a pot-luck idea. Thanks!

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