White Chicken & Black Bean Casserole

This post may include affiliate links.

Treat yourself to something comforting while getting your Mexican food fix with this delicious White Chicken & Black Bean Casserole! Chockfull of clean, nutritious ingredients, this nourishing one-dish meal will leave you feeling full for hours. Shredded chicken mingles with vitamin=rich ingredients like black beans, juicy onion, and diced green chilies to form an enchilada filling. A thick, creamy white sauce forms the base layer of this recipe, followed by layers of tortilla halves along with the chicken mixture and enchilada filling, Finally, the drool-worthy dish is topped a second layer of sauce and baked to bubbly perfection. Sprinkle chopped cilantro over your masterpiece for a garden-fresh touch and some refreshing flavor.

Hearty and bursting with gooey, cheesy goodness, this casserole makes the ultimate comfort food, without sabotaging your healthy eating goals. This simple recipe wont steal time from your busy schedule, and it yields plenty of leftovers for the remaining week!

White Chicken & Black Bean Casserole

White Chicken & Black Bean Casserole

Yields: 12 servings | Serving Size: about 1 cup | Calories: 249 | Total Fat: 13g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 422mg | Carbohydrates: 23g | Fiber: 5g | Sugar: 3g | Protein: 11g | SmartPoints (Freestyle): 9


    Enchilada Filling
  • 1 (6-8 ounce) bone-in split chicken breast, with skin (skin will be removed later)
  • 1 (15 ounce) can black beans, drained
  • 1 small onion, diced
  • 1 (4-ounce) can diced green chilis
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth, fat-free
  • 1/4 cup sour cream, (optional canned coconut milk)
  • 12 (6-inch) tortillas (corn or whole grain flour will work), cut in half
    White Sauce
  • 2 tablespoons butter or Ghee (we used the healthy butter, Ghee)
  • 2 tablespoons flour
  • 2 cups chicken broth, fat-free
  • 1 cup sour cream, (optional canned coconut milk)
  • 1 (4-ounce) can diced green chilis
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon chili powder
  • 1 1/2 cups shredded Mexican Style Cheese, optional cheddar
  • 1/3 cup fresh cilantro, chopped


  1. Preheat oven to 375.
    Enchilada Filling:
  1. Add chicken breasts to a small casserole pan along with 1/4 cup water. Cover and cook until chicken is no longer pink and reaches 175 degrees, approximately 45-50 minutes. Allow to cool enough to handle. Note: chicken can also be cooked in water on the stovetop.
  2. Discard skin and bones, shred chicken with a fork and add to a mixing bowl. Add remaining filling ingredients, except tortillas, and toss to combine.
    White Sauce
  1. Add butter or Ghee to a large skillet, turn to medium, and melt. Add flour and cook for 1 minute. Slowly stir in broth and stir continuously until it slightly thickens, about 3-5 minutes. Reduce heat slightly, add sour cream, 1 can diced green chills, black pepper, salt, chili powder, and 1 cup cheese, stir just until cheese is melted.
  2. Add 1/2 cup sauce in a 9 x 13-inch casserole pan and spread across the bottom. Layer 1/3 tortilla halves on the bottom. Spread half the chicken mixture over the tortillas, top with 1/3 tortillas, add the remaing chicken filling and top with remaining tortillas. Pour remaining sauce over the top. Sprinkle with the 1/2 cup cheese.
  3. Loosely cover casserole with foil and bake until bubbly, about 25 minutes. Remove foil and bake an additional 5 minutes, or until cheese is lightly golden. Sprinkle with chopped cilantro before serving.


For more scrumptious recipes and healthy lifestyle tips, like us on Facebook, follow us on Pinterest, and subscribe to our newsletter.

We need your feedback! Let us know what you thought about this article or anything else on the site.

free email series

5 Secrets to Transform Your Eating Habits

New tips & recipes to feel & look great!

7 Comments on "White Chicken & Black Bean Casserole"

  1. Sarah V  January 2, 2018

    This was delicious! My picky children even liked it. I didn’t have chilis so I subbed jalapeños. It gave it an extra kick. I will definitely make this again.

  2. Clarissa  September 15, 2018

    This was amazing!! The whole family loved it. Will be adding this to our menu! Thank you!

  3. Barb  October 14, 2019

    This is a great low point weight watchers casserole If you switch out the sour cream for Greek yogurt and it still tastes yummy!

    • Erin Milller  October 14, 2019

      Great idea, Barb! 😀

    • Jessica Rockwell  July 16, 2020

      How many ounces/pounds of chicken did you use?

      • Gale Compton  July 16, 2020

        Jessica, The split breast should weight 6-8 ounces.


Leave a Comment

Your email address will not be published.