Black Bean and Corn Enchiladas

"This is a "killer" enchilada recipe, one that I have been making for a long time, these are soooooooo good! Since I really don't bother measuring when I make this recipe, I have tryed to list the closest amounts to what I use to make this recipe. These are wonderful to make for a dinner get together, as you can prepare them up to 4 hours in advance and just bake them when ready, If you are serving more then 4 people, then I suggest to double the recipe, and bake them in two pans. If you have any fresh cilantro then throw about 1/4 cup chopped into the sour cream mixture. If you are an enchilada lover, then this is one that you must try!"
 
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Ready In:
1hr 10mins
Ingredients:
11
Yields:
8 enchiladas
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ingredients

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directions

  • Grease a 13 x 9-inch baking pan (if you are doubling the recipe then grease 2 pans).
  • In a bowl, mix together sour cream, chilies, green onions, cumin, well-drained black beans, corn niblets.
  • Mix in chopped cooked chicken and 2 cups shredded cheddar cheese.
  • Season with salt and black pepper to taste.
  • Spoon a heaping 1/2-cup sour cream/chicken filling down the center of each tortilla.
  • Roll up each tortilla.
  • Arrange the enchiladas (seam-side down) in the prepared baking dish.
  • At this point you can cover and refrigerate up to 4 hours.
  • Set oven to 350 degrees.
  • Drizzle the enchilada sauce or salsa (the sauce does not have to cover the enchiladas completely) over the enchiladas.
  • Cover and bake for about 40-45 minutes.
  • Uncover and sprinkle with remaining 2 cups cheddar cheese, return to oven (uncovered) and bake for another 5-7 minutes, just until the cheese melts.
  • Serve with sour cream.
  • DELICIOUS!

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Reviews

  1. This was simple, but I prefer my Mexican food more spicy. I even tripled the cumin and added chili powder, but it felt a little mushy. I think the problem was too much sour cream. I would cut back on that if I made again. Still a very simple recipe and I think the pantry convenience of this would be really appreciated for many.
     
  2. Very good. I ended up with far too much filling for just one pan. I did one full batch with green enchilada sauce and the other half pan with salsa. We really like the ones with the enchilada sauce.
     
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