Chicken Tortilla Casserole with Black Beans and Peppers
This chicken tortilla casserole is a hearty, flavorful baked dish made with shredded chicken, whole wheat tortillas, black beans, bell peppers, onions, tomato sauce, Mexican seasoning, and a small amount of unsweetened cocoa powder for deeper flavor. It is layered like a simple casserole, then baked until the sauce is hot, the tortillas are tender, and the cheese is melted and lightly browned. This recipe is a practical way to use cooked chicken breast or leftover rotisserie chicken, and it works well for a family meal, meal prep, or a comforting weeknight dinner.
Ingredients:
1 lb cooked chicken breasts, shredded with a fork. You may use slightly less chicken if preferred. Leftover rotisserie chicken, cooked chicken breast, or uncooked chicken breast poached with a little salsa all work well.
3 (12 inch) whole wheat tortillas
1 (15 ounce) can tomato sauce
2 tablespoons Mexican seasoning, either store-bought or a homemade blend using chili powder, cumin, pepper, and similar spices
1/4 teaspoon unsweetened cocoa powder
1 teaspoon olive oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 small onion, cut into strips
1 garlic clove, finely chopped
1 seeded jalapeno, finely chopped
1 (15 ounce) can black beans, drained and rinsed
1/2 cup part-skim mozzarella cheese
Directions:
Add the tomato sauce, Mexican seasoning, and unsweetened cocoa powder to a saucepan. Stir well to combine. Simmer the sauce over low heat for about 1 hour for the best flavor blend, stirring occasionally so the sauce does not stick to the bottom of the pan.
While the sauce is simmering, prepare the vegetables. Heat the olive oil in a skillet over medium-high heat. Add the green bell pepper, red bell pepper, onion, chopped garlic, and seeded jalapeno. Saute until the vegetables are softened, about 5 to 10 minutes. Stir as needed so the vegetables cook evenly.
Preheat the oven to 350 degrees F.
Lightly assemble the casserole in a 9 x 9 casserole dish. Begin with one whole wheat tortilla as the base. Add about half of the shredded chicken, half of the sauteed vegetables, half of the drained and rinsed black beans, and part of the tomato sauce.
Repeat the layers with another tortilla, the remaining chicken, remaining vegetables, remaining black beans, and more sauce. Reserve a small amount of sauce for the top layer.
Place the third tortilla on top of the casserole. Spread the remaining sauce over the top tortilla, then sprinkle the part-skim mozzarella cheese evenly over the sauce.
Cover the casserole dish with foil. Bake at 350 degrees F for 45 minutes.
Remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted and beginning to brown.
Let the casserole rest briefly before slicing so the layers hold together more easily. Cut into 6 servings.
Recipe Notes
The key to this chicken tortilla casserole is the sauce. Simmering the tomato sauce with Mexican seasoning and a small amount of unsweetened cocoa powder helps the flavors come together before the casserole is baked. The cocoa powder should not make the sauce taste sweet; it simply adds a subtle depth that works well with the spices and tomato base.
For the chicken, use any cooked shredded chicken you already have available. Chicken breast is a lean option, while leftover rotisserie chicken can make the recipe faster and more convenient. If starting with raw chicken breast, poaching it with a little salsa is an easy way to add moisture and flavor before shredding it with a fork.
Whole wheat tortillas give the casserole structure and make the layers easy to build. When baked with the sauce, chicken, beans, and vegetables, they soften and create a satisfying layered texture. The black beans add substance, while the sauteed peppers, onion, garlic, and jalapeno bring color and flavor throughout the dish.
If you prefer a milder casserole, be sure to remove the seeds from the jalapeno as directed. If you enjoy more heat, you can adjust the spice level through the Mexican seasoning blend you choose. The part-skim mozzarella melts over the top and finishes the casserole without overpowering the tomato-based sauce.
Servings: 6 servings
Time preparation: 15 min.
Time total: 105 min.