Easy enchiladas – a family favorite

Long ago, when my daughter was born, a family from our play group brought over dinner. I remember the discussion with Becky – she wanted to know if we liked New Mexican chili sauce. She was planning to make chicken enchiladas for us, and little did she know it was a favorite of my husband. Our conversation evolved into a discussion of red vs. green chili sauce. In Santa Fe, you can actually order things “Christmas style” which means some of both!

Since my husband is such a green chili fan, whenever we can get our hands on fresh Hatch or Anaheim chilis, he will make a batch of chili sauce, which I then get to use on enchiladas. The recipe has evolved from when Becky first brought it over, and is very forgiving, so feel free to make it your own. Here is my basic recipe, modification possibilities listed at the end:

Black Bean, Corn and Red Pepper Enchiladas

  • 1 large onion, chopped
  • 1 Tablespoon olive oil
  • 1 red or yellow bell pepper, diced
  • 1 14-ounce can black beans (or 1 1/2 cups if you cook your own)
  • 10 ounces frozen corn (or 1 1/2 cups fresh, if you have it)
  • 12 gordita-size tortillas (they are bigger than taco, but smaller than burrito)
  • 1 14-ounce can re-fried beans (or 1 cup fresh)
  • 2-3 cups shredded cheese (your favorite, or a Mexican blend)
  • 1 28-ounce can or 2 cups green chili sauce (or less or more, depending on how spicy the sauce is)

Preheat oven to 350F. Spray 9×13″ baking pan with cooking spray.

In a large sauté pan, heat olive oil and sauté onions until translucent. Add in bell pepper, sauté 2 minutes more. Add in black beans and corn and cook together until heated. Remove from heat.

Set up your assembly line:

  • tortillas
  • re-fried beans
  • black bean and corn mixture
  • shredded cheese

Onto a tortilla, spread 2 tablespoons re-fried beans. Top with two spoonfulls of black beans and corn, and a small handful of grated cheese. Roll and place in prepared pan. Continue with the rest of the tortillas, until the pan is full. Don’t be afraid to stuff them in as you go.

Pour chili sauce over the top and sprinkle another 1/2 cup to 1 cup of cheese over the top. Cover with foil and bake 45 minutes, until bubbly. Serve.

Modifications: I have made these with chicken, either a whole boiled chicken which I pulled into pieces, or a fresh roasted chicken from Safeway or CostCo, pulled into pieces. This is a great dish for leftover vegetables, I have used leftover corn, roasted or not, chopped zucchini or summer squash, and/or winter squash. Feel free to use whatever floats your boat, or whatever your kids will eat!


  1. These sound great! I have a Martha Stewart enchilada recipe hanging on my fridge right now that I’ve been wanting to make. I might have to adapt it with some black beans and corn – such a good combo.

  2. I make enchiladas like these often. If I don’t do chicken, I do swiss chard and sweet potato (or yam), or black bean and sweet potato, both of which taste great with a green chile sauce.

  3. Kitchen Gadget Girl

    swiss chard and sweet potato sounds great! Wonder if I chop up the chard small enough if the kids will eat it 😉 I actually have sweet potatoes in the fridge now from our box, maybe we will be having enchiladas this week!

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