Sheeva’s Enchiladas


  • 2 pounds shredded, cooked chicken
  • 1/2 onion, diced
  • 1 red bell pepper, diced
  • 1 can black beans
  • 1 can corn or frozen corn
  • cumin
  • salt & pepper
  • enchilada sauce
  • shredded Mexican cheese
  • flour tortillas


Heat the oven to 350.

Spread a bit of sauce on the bottom of a 9×13″ pan.

Saute onion and red pepper. Add black beans, corn, cumin and salt & pepper.

Place some chicken, black bean mixture and cheese in each tortilla and roll. Place seam side down in pan. Cover with remaining sauce and sprinkle with cheese.

Bake for 20 min.


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