Fiesta Enchiladas

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!

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

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  • 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)


  1. Preheat oven to 350 degrees.
  2. Spread a half cup of red enchilada sauce in the bottom of a 9x13" pan.
  3. In a medium bowl, mix together chicken, black beans and corn.
  4. 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.
  5. Pour the remainder of the enchilada sauce over the top of the enchiladas, and top with the remaining cheese.
  6. Bake in the oven for 20 minutes, or until the edges start to brown and the enchiladas are heated through.
  7. Remove from the oven and serve with your favorite enchilada toppings.

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