Chicken & Black Bean Enchiladas

Our family loves Mexican dishes.  With a short prep time and cook time of 35 minutes this is an easy and ready quick meal.


  • 3 cups chopped cooked chicken (roughly 1 whole rotisserie)
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) can diced tomatoes with green chiles
  • 1 (8 3/4 oz.) can no-salt-added corn, drained
  • 1 (8 oz.) pack shredded reduced-fat Mexican four cheese blend, divided
  • 8 (8 inch) whole wheat flour totillas
  • Vegetable Cooking spray
  • 2 (10 oz.) cans enchilada sauce
  • Garnish: Cilantro sprig


  • Combine first 4 ingredients and 1.5 cups cheese in a large bowl. Spoon chicken mixture evenly down the center of each tortilla and roll up.
  • Arrange seam side down in a 13 x 9 inch baking dish coated with cooking spray
  • Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.
  • Bake, covered with aluminum foil, at 350° for 20 minutes.  Remove foil and bake 15 more minutes or until bubbly.
  • Garnish if desired.  Makes 8 servings.

It’s an easy and tasty meal.  Now go and Get Your Cook On!

*This recipe from Southern Living’s 2006  Annual Recipe Book.

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Toni is a professional lifestyle blogger living on the sunny Florida Gulf Coast. She has a passion for Disney, Travel, Fashion, Cooking, Tech, Family Fun Ideas, Reviews, Giveaways and loves being able to share that with her readers!

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  1. 1

    mmmm, sounds yummy and easy

  2. 2

    These look amazing! I moved from Texas a few years ago – and have been looking for a good basic enchilada recipe – this one looks like one from my favorite Mexican restaraunt! Will be trying these for Mexican night next week! I’ll let you know! 🙂

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