Tex-Mex Chicken Enchilada Bake with Black Beans & Corn

Looking for a vibrant, comforting dish that hits all the right notes? This Tex-Mex Chicken Enchilada Bake with Black Beans & Corn is exactly what you need. It’s a colorful, cheesy, and flavor-packed casserole that combines tender shredded chicken, hearty black beans, sweet corn, and a bold enchilada sauce—all layered between soft flour tortillas. It’s an effortless crowd-pleaser, perfect for weeknight dinners or weekend gatherings when you want something satisfying without the fuss. Plus, it’s packed with spices like chili powder and cumin that bring a warm, authentic Tex-Mex flavor to every bite.

Why Tex-Mex Chicken Enchilada Bake with Black Beans & Corn is Worth Your Time

This dish is a total winner because it’s both simple and spectacular. Whether you’re a seasoned home cook or just starting out, assembling this bake is straightforward, and the results are impressive. The combination of tender shredded chicken with black beans and corn creates a hearty filling, while the enchilada sauce and melted cheddar cheese add layers of tang and gooey richness. It’s a one-pan meal that comes together quickly, making it an excellent option for busy nights. Not to mention, the leftovers taste just as good (if not better) the next day, making it a great choice for meal prep.

The spices—chili powder, cumin, garlic, and onion powder—bring a savory depth that is unmistakably Tex-Mex. If you love bold flavors and cheesy goodness, this bake is going to become a regular in your recipe rotation. And for an extra fresh touch, a sprinkle of cilantro on top brightens everything up beautifully.

Ingredients at a Glance

• 2 cups cooked shredded chicken
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup enchilada sauce
• 8 small flour tortillas
• 2 cups shredded cheddar cheese
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Gear Up: What to Grab

• Baking dish – An 8×8-inch or similar size casserole dish works perfectly for layering and baking.
• Mixing bowl – To combine the chicken, beans, corn, and spices.
• Measuring spoons – For precise seasoning.
• Sharp knife – To chop any extras like cilantro if you want.
• Aluminum foil – To cover the dish if needed during baking.

Tex-Mex Chicken Enchilada Bake with Black Beans & Corn, Made Easy

Step 1: Prep the Filling

In a large mixing bowl, combine the cooked shredded chicken, drained black beans, corn, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix everything thoroughly to ensure the spices are evenly distributed. This mixture forms the flavorful base of your enchilada bake.

Step 2: Assemble the Layers

Preheat your oven to 375°F (190°C). Lightly grease your baking dish. Start by spreading a thin layer of enchilada sauce on the bottom of the dish. Place two flour tortillas flat on top of the sauce. Spread about one-third of the chicken and bean mixture evenly over the tortillas. Drizzle some enchilada sauce over the filling, then sprinkle a generous handful of shredded cheddar cheese. Repeat this layering process two more times—tortillas, filling, sauce, and cheese—ending with a final layer of cheese on top.

Step 3: Bake to Perfection

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly browned. This baking time allows the flavors to meld beautifully and the cheese to get perfectly melted.

Step 4: Garnish and Serve

Once out of the oven, let the bake cool for about 5 minutes to set. Sprinkle fresh chopped cilantro over the top for a bright, herbaceous finish. Serve warm with your favorite sides or a fresh salad.

Dietary Customizations

• Make it spicy: Add diced jalapeños or a dash of hot sauce to the chicken mixture.
• Dairy-free: Swap cheddar cheese for a plant-based cheese alternative.
• Whole wheat tortillas: For a healthier twist, use whole wheat or corn tortillas instead of flour.
• Extra veggies: Add diced bell peppers or zucchini to the filling for added nutrition.

Missteps & Fixes

• Dry chicken: If your shredded chicken feels dry, mix in a bit more enchilada sauce or a splash of chicken broth to keep it moist.
• Tortillas tearing: Warm tortillas slightly before layering to make them more pliable and less likely to tear.
• Undercooked bake: If after baking the cheese isn’t bubbly, continue baking uncovered for 5-10 more minutes, watching closely to avoid burning.
• Too spicy: Reduce chili powder or add a dollop of sour cream or plain yogurt to balance heat.

Leftovers & Meal Prep

This Tex-Mex Chicken Enchilada Bake with Black Beans & Corn stores beautifully in the fridge for up to 4 days. Simply cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. To reheat, microwave individual portions or warm in a preheated oven at 350°F (175°C) until heated through and the cheese is melty again.

For meal prep, you can assemble the entire bake a day in advance and keep it covered in the refrigerator. Bake right before serving for a fresh homemade meal with minimal effort.

Your Questions, Answered

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly and can save you time. Just shred the meat and it’s ready to mix with the other ingredients.

Can I freeze the enchilada bake?

Yes, this dish freezes well. Assemble the bake and cover tightly with foil or plastic wrap, then freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.

Is there a way to make this recipe less spicy?

Definitely. You can reduce the chili powder to half a teaspoon or omit it entirely. Also, using a mild enchilada sauce helps keep the heat down.

What can I serve alongside this casserole?

This bake pairs wonderfully with a fresh salad, guacamole, or a side of rice. For a burst of complementary flavor, try serving with a refreshing Smoky Grilled Corn Nectarine Salsa.

Try These Next

• Mexican Chicken Marinade – Perfect for prepping your chicken with bold flavors before shredding.
• Smoky Grilled Corn Nectarine Salsa – A fresh, fruity salsa that pairs beautifully with any Tex-Mex meal.

Before You Go

This Tex-Mex Chicken Enchilada Bake with Black Beans & Corn is an easy, satisfying dish that brings warmth and bold flavor to your dinner table. With simple ingredients and minimal prep, it’s a fantastic way to enjoy the best of Tex-Mex cooking without hours in the kitchen. Don’t forget to garnish with fresh cilantro for that final touch of brightness. Whether feeding family or entertaining friends, this bake is sure to impress and satisfy every appetite.

Give this recipe a try and watch it become a staple in your weeknight meal lineup!

Share on Pinterest