Chicken-and-Black Bean Enchiladas

Chicken-and-Black Bean Enchiladas

26 reviews, 4.4 star(s). 96% would make again

Ready in 45 minutes

From Southern Living Oct 2006

"Very easy to prepare. I added 1 Tbsp Cumin, 2 extra tsps of salt, and 2 tsps of crushed red pepper (ground up) to the mixture before wrapping the enchilada (It gave it GREAT flavor w/o adding too much heat). I also used 12 inch flour tortillas (that's all I had) - I only used 3 of them (filled really full) and put the little bit of remaining filling in the ends of the pan, making it nice and full. It baked up beautifully, and tasted fabulous! My husband LOVED it, making the comment "we can definitely have this again"....I love to hear that! Thanks! I WILL make this again."


3 cups chopped cooked chicken; (about 1 rotisserie chicken)
1 15-oz can black beans; rinsed and drained
1 10-oz can diced tomatoes with green chiles
1 8.75-oz can no-salt-added corn; drained
1 8-oz package shredded reduced-fat Mexican four cheese mix; divided
8 whole wheat flour tortillas; (8-inch)
Vegetable cooking spray
2 10-oz cans enchilada sauce
cilantro; To Garnish

Original recipe makes 8



1. Combine first 4 ingredients and 1 1/2 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.

2. Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.

3. Bake, covered, at 350 for 20 minutes. Remove foil, and bake 15 more minutes or until bubbly. Garnish, if desired.

Grove tips: The six reviewers on Southern Living's website mentioned that this was too hot. We like spicy food, used mild rotel & mild enchilada, but still found this to be rather spicy (but still good!).

It worked better for us an a leftover because....we used the large tortillas so I cut a leftover one into halves and placed each into single serving broiler "boats". I sauteed 1 tb of minced garlic and 1 teaspoon of sliced green onion (the white end only) in 1 tb of butter for 1 minute. I then added 1/2 cup of heavy cream and simmered for about 5 minutes over low heat until thickened. I sprinkled some shredded cheddar over each "boat" . Pour cream mixture over each enchilada half and put into the oven at 350 for about 10 minutes, until mixture is bubbling. Top with more shredded cheese and sliced green onion (the green end). It was delicious the second time around!

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Calories Per Serving: 278 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Yummy! Next time I will leave out the canned corn.. It was a little weird having enchiladas with corn. But still a great recipe!
Mwbs2010 2y ago

More seasoning needed. Otherwise a good recipe.
Riftek 3y ago

Good but nothing to write home about.
wormsmakedirtt 3y ago

I have made this twice now and really enjoyed it. We used 6 in. flour tortillas and it made 14 enchiladas in a 9x13 (9) and 8x8 (5). We used two cans of green enchilada sauce and estimated on the additional shredded mexican blend on top until it seemed appropriate. The first time I froze the additional enchiladas and they reheated fine. Great for leftovers or for additional friends & family. We are 2 + 1 toddler. Served with mexican rice and fresh cilantro. Enjoy! We will definitely make again.
Trtlmay 3y ago

A decent, very American enchilada recipe. Not much depth of flavor, but that didn't stop me from devouring a plate full.
shredward 3y ago

Pretty good, but seemed to be a bit dry. Next time I'll use another can of enchilada sauce. I also used corn tortillas--they were really good. I used the leftover filling on a pizza the next day.
Jancey46 3y ago

So so good!! Will make again!
MicaSterling 3y ago

In a word... awesome! Easy to make, tasty, and great for lunch the next day. Recommending this to all my friends. I also, found the filling a great addition to a green salad!
TracyA 3y ago

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