3 Bean Enchiladas

3 Bean Enchiladas 1
We love Enchiladas at our house! But sometimes I don’t have time to cook the chicken and them make the enchiladas. This recipe is so easy because it requires no precooking! Just throw in the cans, mix, and make your enchiladas. So Easy and SO Delicious!!!

3 Bean Enchiladas
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  • 8 Tortillas (I used whole wheat)
  • 1 can Red kidney beans, rinsed and drained
  • 1 can Garbanzo beans, rinsed and drained
  • 1 can Black beans, rinsed and drained
  • 1 can cream of chicken soup
  • 1 small can diced green chilies
  • 1/3 cup chopped onions (optional)
  • 1 can enchilada sauce (I like the green lately)
  • 1 1/2 cup shredded Monterrey jack or cheddar cheese


  1. Preheat oven to 350 Degrees
  2. Combine beans, soup, onions and chilies.
  3. Spoon about 1/4 cup filling onto the enter of each tortilla. Roll up each tortilla. Arrange tortillas seam side down.
  4. Next Spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350 degree oven for 25 minutes. Take out of the oven and remove the foil and sprinkle with cheese. Put it back into the oven until cheese is melted.
  5. Top with whatever you would like. My favorites are: Sour cream, tomatoes, spinach, avocado, olives and green peppers.


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11 Responses to “3 Bean Enchiladas”

  1. I made this and it was good. But I subbed an 8 oz block of softened cream cheese for the soup. After I rolled my eight tortillas, I had half the mixture left, which was a lot! And one can of enchilada sauce did not fully cover eight tortillas. So, my advice: Use cream cheese instead of soup, buy twice as many tortillas, and three cans of enchilada sauce.

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