Black Bean and Cheese Enchiladas


"This is a recipe I made up using different ingredients I turned out GREAT and my whole family LOVED it!"
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45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl mix the soups, and the milk set aside.
  3. Melt margarine or butter in a medium saucepan over medium high heat. Add onion and chili powder, and sauté until tender. Stir in the chicken, diced tomatoes and green chilies, black beans, and 3 tablespoons of the soup mixture.
  4. Cook and stir until heated through.
  5. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish and 1/4 cup into a 8 x 8 inch baking dish. Spoon about 1/4 cup of the black bean mixture and about 1 tablespoon of cheddar cheese down the center of each tortilla.
  6. Roll up tortillas, and place, seam-side-down, in the baking dishes. Spoon remaining soup mixture on top, and sprinkle with the remaining cheese.
  7. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.


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