Chicken, Corn & Black Bean Enchiladas

I made supper for 50 at our church last week again.  I thoroughly enjoy cooking and have found several recipes that are really just as easy for 50 as they are for 3.  This enchilada recipe is one of those.  I start several days in advance.  Here’s a timeline and recipe for you.  This is how I make them to save time and money.  You can easily substitute readier to eat foods for anything below (canned beans, rotisserie chicken, canned sauce, etc.)  Enjoy!

*I mentioned I made this meal for 50 people.  Total cost for this dish was less than $50.  I purchased the chicken, corn, tomatoes, chilis, and tortillas.  I had all the spices, cheeses, and several bags of dry beans in the pantry.

  •  1 lb dry black beans, soaked overnight
  • 1 3-4 lb fryer chicken, thawed, giblets removed
  • 1 C frozen corn kernels (Silver Queen or another sweet variety)
  • 2 small cans diced tomatoes with green chilis (usually 10-12 oz per can) OR 1 28 oz can diced tomatoes and 2 4 oz cans green chillis
  • 1/2 C grated pepper jack cheese (buy the block and grate it yourself – so much better!)
  • 8-10 medium sized wheat tortillas
  • 2 C Chili Gravy, recipe follows
  • 2 C colby jack and/or pepper jack cheese, depending upon how spicy you want it

It all starts with this chili gravy.  You can make this a few days in advance and refrigerate.

Recipe from Amber’s Delectable Delights / Sugared Whisk

Makes 2 cups

1/4 cup canola oil

1/4 cup flour

1/2 tsp black pepper

1/2 tsp salt

1-1/2 tsp powdered garlic

2 tsp ground cumin

1/2 tsp dried oregano (Mexican oregano is preferred)

2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)

1 pinch ground cayenne pepper

1 pinch red pepper flakes

2 cups chicken broth (or water)


1. Heat the oil in a skillet over medium-high heat.

2. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

3. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.

4. Add chicken broth or water, mixing and stirring until the sauce thickens.

5. Turn heat to low and let sauce simmer for 15 minutes. If desired, add water to adjust the thickness.



Prepare the beans 2 days in advance.

Soak them overnight and then put them in a slow cooker for 8-10 hours on low with:

  • 2T chili powder
  • 1T cumin
  • 1T black pepper
  • 1T salt
  • 1t onion powder
  • 1t garlic powder
  • Add enough water to cover beans by 1 inch, cook on low 8-10 hours


Prepare the chick the day prior to serving.

Make sure it is fully thawed and cleaned.  Make a rub of:

  • 1T chili powder
  • 1/2T cumin
  • 1/2T black pepper
  • 1/2T salt
  • Coat the chicken with the rub and place in a slow cooker
  • Cook on low 4-5 hours
  • Cool, skin, and pick clean making sure to get both light and dark meat.

The Day Of Serving:

  1. Combine beans, corn, tomatoes, chilis, chicken, 1/2 c chili gravy, and 1/2 c pepper jack cheese in a large bowl
  2. Place about 1/2 cup filling into the center of a tortilla and roll
  3. Place tortilla seam side down in a 9*13 casserole dish
  4. Repeat with remaining tortillas to fill the dish
  5. Pour remaining chili gravy evenly over tortillas, taking care to cover the edges
  6. Sprinkle the 2 cups of cheese over top
  7. Bake uncovered at 350 for 30 minutes until cheese is melted and gravy is bubbling.

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Filed under Cooking, Frugality, Recipes

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