Cheesy Chicken, Black Bean & Corn Enchiladas
Cheesy Chicken, Black Bean & Corn Enchiladas are designed as the second meal from one whole roasted chicken. The reserved meat is mixed with black beans, corn, cheese, and seasonings, then wrapped in tortillas and topped with a homemade fire-roasted tomato enchilada sauce.
The recipe is hearty without being meat-heavy, with beans and corn helping provide additional substance, fiber, and flavor. It is an easy way to turn planned leftovers into something completely new while getting more value from the original chicken.
The result is satisfying, colorful, and practical—a good example of how thoughtful cooking can stretch your grocery budget by utilizing one expensive ingredient across more than one dinner while keeping the meals varied and nourishing.
Cheese Chicken, Black Bean & Corn Enchiladas
Ingredients
- 1 tablespoon olive oil
- ½ small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 1 can (14½ ounces) fire-roasted diced tomatoes
- 1 cup low-sodium chicken broth
- ½ teaspoon kosher salt, or to taste
- 1 teaspoon fresh lime juice
- Meat from ½ of a roasted chicken, skin and bones removed, shredded or chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 2 cups shredded Monterey Jack, cheddar, or a combination, divided
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 8 medium corn or flour tortillas
- Fire-Roasted Tomato Enchilada Sauce
- Optional for serving: avocado, plain Greek yogurt, cilantro, sliced scallions, and lime wedges
Instructions
- Heat the olive oil in a small saucepan over medium heat. Add the onion and cook for about 4 minutes, until softened.
- Add the garlic, chili powder, cumin, oregano, and smoked paprika and cook for about 30 seconds, until fragrant.
- Stir in the fire-roasted tomatoes, chicken broth, and salt. Bring to a gentle simmer and cook for 10–12 minutes.
- Blend until smooth using an immersion blender, or carefully transfer the sauce to a countertop blender. Stir in the lime juice and adjust the seasoning to taste.
- Heat the oven to 375°F.
- Spread about ½ cup of the enchilada sauce over the bottom of a 9-by-13-inch baking dish.
- In a large bowl, combine the chicken, black beans, corn, 1 cup of the cheese, cilantro, and cumin. Stir in about ½ cup of the enchilada sauce to lightly moisten the filling.
- Warm the tortillas until pliable. Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining 1 cup cheese.
- Bake uncovered for 20–25 minutes, until the enchiladas are heated through and the cheese is melted and bubbling.
- Serve with avocado, Greek yogurt, cilantro, scallions, or lime wedges, as desired.