Black Bean & Chicken Enchilada Casserole (King Ranch–Inspired)
Edit this recipeA layered enchilada casserole with smoky black beans, tender chicken, and melty cheese—bringing cozy King Ranch–style vibes with a brighter, fresher twist.
Ingredients
- 1 (15 oz) can tomato sauce
- 1–2 tsp Cholula hot sauce (to taste)
- 1 tsp ground cumin (divided)
- 1 tsp garlic powder
- 1–1½ tsp smoked paprika (divided)
- 1 (15 oz) can black beans, undrained
- 1/4 cup diced onion
- 1 plum tomato, diced (or ~1/2 cup cherry tomatoes, halved)
- 1/2 green bell pepper, diced (optional: jalapeño)
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- Salt, to taste
- Pinch MSG (optional)
- Juice of 1/4 lime
- Meat from 1/2 cooked chicken, shredded or diced
- 2–3 cups shredded Colby Jack or cheddar cheese
- 8–12 corn tortillas
Instructions
- Preheat oven to 400°F (200°C). In a bowl, mix tomato sauce, Cholula, 1/2 tsp cumin, garlic powder, and 1/2 tsp smoked paprika. Add chicken and stir to coat. Set aside.
- Heat a skillet over medium heat. Sauté onion, tomato, and bell pepper until softened, about 5–7 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add remaining cumin, smoked paprika, oregano, salt, and MSG. Stir until fragrant. Add black beans with liquid and simmer for about 5 minutes, until flavors combine. Finish with lime juice and adjust seasoning.
- Spread a thin layer of sauce in a baking dish. Layer tortillas, chicken, bean mixture, and cheese. Repeat layers, finishing with cheese on top.
- Bake uncovered for about 20 minutes, or until heated through and cheese is melted.
- Serve hot with desired toppings.
Notes
The black beans are excellent on their own as a side dish. Rotisserie or leftover fried chicken works well.