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3.63 from 8 votes

White Chicken & Black Bean Casserole

This casserole is full of nutritious ingredients that are comforting and super delicious.
Course: Dinner
Cuisine: American
Keyword: Kid-Friendly
Servings: 12 people
Calories: 249kcal
Author: Gale Compton


Enchilada Filling

  • 6 to 8 ounces bone-in split chicken breast with skin (skin will be removed later)
  • 15 ounces black beans can, drained
  • 1 onion small, diced
  • 4 ounces diced green chiles can
  • 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 tortillas 6 inch, 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
  • 4 ounces diced green chiles can
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon chili powder
  • 1 1/2 cups Mexican style cheese shredded, optional cheddar
  • 1/3 cup cilantro fresh, chopped


  • Preheat oven to 375.

Enchilada Filling

  • 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.
  • 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

  • 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.
  • 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 remaining chicken filling and top with remaining tortillas. Pour remaining sauce over the top. Sprinkle with the 1/2 cup cheese.
  • Loosely cover the 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.


Serving: 1cup | Calories: 249kcal | Carbohydrates: 23g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 422mg | Fiber: 5g | Sugar: 3g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9