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Course: Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6


  • 3 cups shredded cooked chicken
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10-12 oz) condensed cream of chicken soup, undiluted
  • 1 can (10 oz) green enchilada sauce
  • 1 can (4 oz) chopped green chiles
  • ¼ cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 9 corn tortillas (6 inches)
  • 3 cups shredded Colby-Monterey Jack cheese


  • Preheat the oven to 350F. In a large bowl, combine shredded chicken, black beans, green chilies, enchilada sauce, and condensed cream of chicken soup
  • Mix in chopped cilantro and lime juice
  • Spoon ¼ cup chicken mixture into the bottom of the dutch oven
  • Place 3 tortillas on top, making sure you cover all the sauce. You can cut them if you need to
  • Spread ⅓ of chicken mixture on top of tortillas, as well as ⅓ of the shredded cheese
  • Do this twice, ending with chicken sauce and cheese. Bake, covered, for 50-60 mins until cheese is bubbly and hot
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