🥧 Chicken Black Bean and Tortilla Pie
This Chicken Black Bean and Tortilla Pie features layers of tender shredded chicken, black beans, salsa, and melty cheese between soft flour tortillas. Baked to perfection and topped with your favorite garnishes, it’s a family-friendly dinner that’s ready in under an hour.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Dish, Dinner, Casserole
Cuisine Tex-Mex / American
Servings 6
Calories 360 kcal
- 2 cups cooked shredded chicken (rotisserie or leftover chicken works great)
- 1 15 oz can black beans, rinsed and drained
- 1 cup corn kernels frozen or canned, drained
- 1½ cups salsa mild, medium, or spicy to your taste
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded Mexican cheese blend or cheddar
- 5 –6 flour tortillas 8-inch size
- 2 tablespoons chopped fresh cilantro optional
- Sour cream avocado, or lime wedges for serving (optional)
Make the filling
In a large bowl, combine the shredded chicken, black beans, corn, 1 cup of salsa, cumin, chili powder, salt, and pepper. Mix well to combine.
Layer the pie
Place one tortilla on the bottom of the baking dish. Spread about ⅓ of the chicken mixture over the tortilla, then sprinkle with ⅓ cup of cheese. Repeat layers with remaining tortillas, filling, and cheese, finishing with a tortilla topped with the remaining ½ cup salsa and the last of the cheese.
Cool and serve
Let rest for 5–10 minutes before slicing. Garnish with chopped cilantro, sour cream, avocado slices, or lime wedges as desired.
💡 Tips for Success
Swap corn with diced bell peppers or zucchini for added veggies
Use whole wheat or low-carb tortillas if preferred
Add a layer of cream cheese or refried beans between tortillas for extra richness
Keyword chicken black bean tortilla pie, tex-mex tortilla casserole, layered tortilla pie, mexican chicken bake, chicken tortilla bake, weeknight casserole