Chicken and Black Bean Enchiladas

These are easy to make especially if you buy a roasted chicken. What takes the most time are heating the tortillas and rolling them up.


Chicken and Black Bean Enchiladas

  • 1 dozen white corn tortillas
  • 2 cups cooked shredded chicken
  • 2 cups Mexican cheese blend (I use Señor Gusto™ w/manchego, oaxaca, quesadilla and asadero cheeses)
  • 1 cup sour cream
  • 1 – 10 oz. can Ro-Tel diced tomatoes w/green chiles
  • 1 – 15 oz. can black beans
  • 4 green onions chopped
Senor Gusto Cheese

Senor Gusto Cheese

Mix the shredded chicken, black beans and half the cheese and most of the green onions in a bowl. Leave some of the green onions for a garnish. Mix the sour cream and Ro-Tel tomatoes w/green chiles in another bowl. Heat each tortilla in a little oil and set aside. Roll up each tortilla with the chicken mixture and place it seam side down in a baking casserole pan. I use a 9″ X 13′ pan. Spread the sour cream mixture over the tray of enchiladas. Sprinkle with the remaining cheese and the rest of the green onions. Bake at 350 degrees for 20 – 30 minutes. . Serve with guacamole and sour cream. Makes 12 enchiladas


Enchiladas before they went in the oven


Enchiladas Out of the Oven

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