Friday Food : Black Bean and Corn Chicken Enchiladas

I’m particularly pleased with this recipe. Not to say I don’t enjoy a majority of what I post, but every so often I come across something and think to myself “Yep, THIS is going in the repeat category”. It meets all my requirements, quick, easy, simple, tasty, and inexpensive. I’m beginning to add “freezes well” to this requirement list too. So if you’re in the mood for some Mexican food, but don’t have time to go order by number, fill up on chips & salsa and drool over margaritas, may I suggest the following.

Black Bean and Corn Chicken Enchiladas

Black Bean and Corn Chicken Enchiladas

What you will need:

  • 8 corn, flour or whole wheat tortillas (I used OLE brand spinach & herb)
  • 2 cups of shredded chicken
  • 1 11 oz can mexi-style corn (or regular corn is fun)
  • 1 15 oz can of black beans (rinsed and drained)
  • 1 medium red bell pepper (washed and diced)
  • 1 10-15 oz can of red enchilada sauce
  • 1-2 cups Mexican style shredded cheese
  • optional: additional spices such as chili powder, red pepper flakes, cumin, etc

Directions:

  1. Preheat your oven to 350 degrees F
  2. In a large bowl, combine your black beans, corn, red pepper and chicken. Also add any preferred spices
  3. Distribute approximately 1/2 cup of the mixture into each of the tortillas
  4. Sprinkle with cheese and roll to wrap it up (basically fold the sides over each other)
  5. Place each enchilada in a 13 x 9 baking dish
  6. Cover with the red sauce, cheese and any left over filling mix
  7. Bake for 20-25 minutes
  8. Serve and ENJOY!

Makes 8 servings

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