Black Bean and Corn Enchiladas Recipe

Name: Black Bean and Corn Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sour cream; 1 (7 ounce) can green chilies, diced; 7 green onions, chopped; 1 -2 teaspoon cumin; 1 cup black beans, very well drained (can use more); 1 cup canned corn niblet, well drained; salt and black pepper; 4 -5 cups cooked chicken, diced; 4 cups finely grated cheddar cheese, divided (I sometimes use a Mexican blend of cheeses); 10 flour tortillas (use the 8-inch size); 2 cups enchilada sauce or 2 cups salsa

Servings: persons

2 cups sour cream
1 (7 ounce) can green chilies, diced
7 green onions, chopped
1 -2 teaspoon cumin
1 cup black beans, very well drained (can use more)
1 cup canned corn niblet, well drained
salt and black pepper
4 -5 cups cooked chicken, diced
4 cups finely grated cheddar cheese, divided (I sometimes use a Mexican blend of cheeses)
10 flour tortillas (use the 8-inch size)
2 cups enchilada sauce or 2 cups salsa

1
Grease a 13 x 9-inch baking pan (if you are doubling the recipe then grease 2 pans).
2
In a bowl, mix together sour cream, chilies, green onions, cumin, well-drained black beans, corn niblets.
3
Mix in chopped cooked chicken and 2 cups shredded cheddar cheese.
4
Season with salt and black pepper to taste.
5
Spoon a heaping 1/2-cup sour cream/chicken filling down the center of each tortilla.
6
Roll up each tortilla.
7
Arrange the enchiladas (seam-side down) in the prepared baking dish.
8
At this point you can cover and refrigerate up to 4 hours.
9
Set oven to 350 degrees.
10
Drizzle the enchilada sauce or salsa (the sauce does not have to cover the enchiladas completely) over the enchiladas.
11
Cover and bake for about 40-45 minutes.
12
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.
13
Serve with sour cream.
14
DELICIOUS!

2033

kcal

Calories

Fat

246

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups sour cream, 1 (7 ounce) can green chilies, diced, 7 green onions, chopped, 1 -2 teaspoon cumin, and more.

Yes, Black Bean and Corn Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Corn Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions