Chicken-and-Black Bean Enchiladas

Photo: Van Chaplin; Styling: Rose Nguyen

Yield: Makes 8 servings (serving size: 1 enchilada)
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 33%
  • Fat: 12.3g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 29.1g
  • Carbohydrate: 28g
  • Fiber: 4.1g
  • Cholesterol: 55mg
  • Iron: 1.9mg
  • Sodium: 897mg
  • Calcium: 229mg


  • 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 3/4-oz.) can no-salt-added corn, drained
  • 1 (8-oz.) package shredded reduced-fat Mexican four-cheese blend, divided
  • 8 (8-inch) whole wheat flour tortillas
  • Vegetable cooking spray
  • 2 (10-oz.) cans enchilada sauce
  • Garnish: cilantro sprig


  1. 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. 2. Pour enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.
  3. 3. Bake, covered, at 350° for 20 minutes. Remove foil, and bake 15 more minutes or until bubbly. Garnish, if desired.
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