Today’s quick dinner inspiration: Easy Chicken & Black Bean Enchiladas!


Who DOESN’T need quick and easy dinner inspiration? I couldn’t find a recipe I was happy with, so I combined several into this yummy one-dish meal. It’s quick, easy, healthy and tasty…the major criteria for a winner, winner, Mexican dinner!

These are the basic ingredients you’ll need, plus a rotisserie chicken:


You’ll make a quick filling, heat the tortillas, dip in a prepared enchilada sauce, fill tortillas, cover with more sauce, top with cheese and bake. Serve with baked tortilla chips, a quick guacamole and salsa.


1 T. olive oil

1 chopped onion

1 minced garlic clove


Chili powder



1 can diced tomatoes

1 can diced green chiles

1/2 can black beans

1 small can corn

Chopped chicken from rotisserie chicken

8 corn tortillas

2 cups shredded Mexi-cheese


Saute onions in 1 T olive oil for 5 min. Add garlic, sprinkle of cumin, chili powder, salt, and pepper and heat for 1 min. Add chiles, canned tomatoes, corn, beans and chicken and heat through. Remove from heat.

Heat tortillas as directed on package. Spoon 1/2 c. of enchilada sauce into bottom of 9×13 pan. Dip each tortilla in enchilada sauce, spoon 2 heaping tablespoons of filling in center of tortilla, roll up and place in pan seam side down. Continue with remaining tortillas. Top with enchilada sauce and Mexi-cheese.

Bake at 350 degrees for 35-40 minutes.

Quick Guac: Mash 2 avocados and mix with lime juice, 3-4 T. green salsa, cumin, salt & pepper.

Buen provecho!

Eat well, my friends!

xo- Yellow Daisy Chick