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Mexican Chicken, Poblano and Black Bean Tortilla Casserole is easy and perfect for a cold winter night!



Total time

90 minutes






  • oil or nonstick cooking spray
  • ½ cup canola or vegetable oil
  • 8 corn tortillas
  • 1 large onion (finely chopped)
  • 4 cloves garlic (chopped)
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 can (28-ounce) tomato sauce
  • salt and freshly ground black pepper (to taste)
  • 2 large boneless skinless chicken breast halves, cooked and shredded (approximately 3 cups)
  • 6 poblano peppers, roasted, peeled, seeded and coarsely chopped
  • 1 can (15-ounce) black beans
  • 2 cups shredded Mexican blend cheese
  • sour cream,
  • cilantro (for garnish)


  1. Preheat oven to 375 degrees.  Oil or spray a 13 x 9-inch baking dish.  Set aside.
  2. Heat oil in a shallow pan over medium-high heat.  Cook the tortillas, individually for approximately 1-2 minutes or until crispy.  Drain on a cooling rack.  Set aside.
  3. Drain off all but 2-3 tablespoons of the hot oil.  Add the onion and cook 6-7 minutes or until softened.  Add garlic, chili powder, cumin and coriander and stir briefly.  Add tomato sauce.  Bring to a simmer and heat through.  Season to taste with salt and black pepper.
  4. Place approximately 1/2 cup of the sauce in the bottom of the baking dish.  Top with 4 tortillas.
  5. Distribute about 1/2 of the chicken over the tortillas, 1/2 of the Poblanos and 1/2 of the beans.  Top with another 1/2 cup of the sauce followed by 1 cup of cheese.
  6. Top with remaining tortillas followed by remaining chicken, poblanos, beans, sauce and cheese.
  7. Cover with aluminum foil and bake 30 minutes.  Remove foil and bake another 20-30 minutes or until cheese and casserole are hot and bubbly.  Sprinkle with fresh cilantro and serve.
  8. View the recipe instructions at From a Chef's Kitchen

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