This is a no-fuss, oven-only take on creamy chicken enchiladas. Instead of rolling, everything gets layered: corn tortillas, cooked chicken, black beans, and a creamy enchilada sauce made with cottage cheese. The tortillas soften as they bake, the sauce thickens naturally, and you get all the flavor of enchiladas with far less effort and cleanup.
Equipment Needed
- Blender or food processor
- 9″ x 9″ baking dish
- Cutting board
- Knife
- Measuring cups
Ingredients
For the Casserole
- 1½ cups enchilada sauce (red or green)
- 1 cup cottage cheese
- 8 corn tortillas, cut into wedges or strips
- 2 cups cooked chicken, shredded or chopped
- 1 cup cooked black beans, rinsed and drained
- 3–4 green onions, sliced
- ½ cup chopped fresh cilantro
- Salt, to taste
Optional Finish
- 2–3 tbsp crumbled Cotija cheese
Optional Toppings
- Diced avocado
- Extra sliced green onions
- Extra chopped cilantro
Directions
- Preheat oven to 375°F. Lightly oil or spray a 9" x 9" baking dish.
- In a blender or food processor, blend the enchilada sauce and cottage cheese until completely smooth and creamy.
- Spread a thin layer of the creamy sauce on the bottom of the baking dish.
- Add a layer of corn tortillas, followed by chicken, black beans, green onions, and cilantro. Spoon some of the sauce over the top.
- Repeat layers until ingredients are used up, finishing with sauce on top. Sprinkle with Cotija (if using).
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes, until bubbly and heated through.
- Let rest for 5 minutes before serving. Finish with avocado, green onions, and cilantro if desired.
