I’m all about quick and easy dinners – especially with ingredients I already have on hand! I love our black bean and corn chicken, but when dinnertime rolled around, I definitely didn’t have time to let it cook in a slow cooker before serving! I adapted it to fill some enchiladas, threw it in the oven, and it turned out delicious!
Six Sisters Stuff
Serves: 8
Fiesta Enchiladas
These fiesta enchiladas are a great meal to throw together in just a matter of minutes. Plus, you probably have most the ingredients in your pantry right now!
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 2 cups chicken, cooked and chopped
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can corn, drained
- 19-oz can red enchilada sauce
- 2 cups shredded cheese (I used a 4-cheese Mexican blend)
- 8 enchilada-sized flour tortillas
- Favorite enchilada toppings (we used olives, lettuce, sour cream, guacamole, and tomatoes)
Instructions
- Preheat oven to 350 degrees.
- Spread a half cup of red enchilada sauce in the bottom of a 9x13" pan.
- In a medium bowl, mix together chicken, black beans and corn.
- In each tortilla, spread an even amount of the chicken mixture, along with 2 tablespoons of cheese. Roll up each tortilla and place it seem side down in the prepared baking dish.
- Pour the remainder of the enchilada sauce over the top of the enchiladas, and top with the remaining cheese.
- Bake in the oven for 20 minutes, or until the edges start to brown and the enchiladas are heated through.
- Remove from the oven and serve with your favorite enchilada toppings.
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https://www.sixsistersstuff.com/recipe/fiesta-enchiladas/ Six Sisters Stuff
