Take-out Tuesday, Gringo Enchiladas

“Hey, I’m going to use that leftover roasted chicken

and the vegetables we have on hand

and make enchiladas for dinner” said HHjr

“Sounds great, and

there’s a can of red enchilada sauce in the pantry” I replied

“and a can of black beans and corn”

“I’m going to keep the corn and black beans separate from the onions,

peppers, and tomatoes because the boys won’t eat anything

with onions and sweet peppers” he said

He made 2 separate fillings~

One for us, made up of leftover chicken,

sauteed onions, yellow peppers, tomatoes, corn,

black beans, grated white cheddar,

and a little sour cream to bind everything together

And one for the boys, made with corn and black beans,

sour cream and cheese

Place a generous amount filling down the center of the tortillas

Roll up and put them tightly together in a dish/dishes

that have been partially filled with red enchilada sauce

Cover and refrigerate at this point if desired

Bake covered for 30-40 minutes

then top with queso and return to oven for 5-10 minutes

until hot and bubbling

Pour additional heated queso over enchiladas after plating if desired

The photo above is one of the boy’s plates,

with Mexican rice,

chicken, corn and black bean enchiladas

He garnished our “gringo” enchiladas, as he named them,

with chopped tomato and green onions

These are some of the best enchiladas I’ve ever had!

They reheated wonderfully when I had leftovers

several days later

Gringo Enchiladas

Delicious chicken enchiladas with corn, black beans, onions, tomatoes, sweet peppers, sour cream, cheese baked in red enchilada sauce and topped with queso. These can be made up to 1 day ahead before baking and left overs reheat well. Adjust the ingredient quantities to the amount of enchiladas you want to make.
Prep Time 25 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Mexican, Tex-Mex


  • adjust ingredient amounts according to preference and number of enchiladas needed
  • cooked chicken, chopped or shredded omit chicken for a vegetarian version
  • white or yellow onion, chopped
  • yellow or red sweet pepper, chopped
  • tomato or cherry tomatoes, chopped
  • black beans, drained and rinsed
  • corn kernels
  • sour cream
  • white cheddar, grated
  • flour tortillas
  • red enchilada sauce
  • prepared queso dip* heat a little if necessary to spread on the tortillas
  • chopped green onion and tomato for garnish
  • salt and pepper
  • garlic powder
  • olive oil
  • butter


  • Saute onions and peppers in a little olive oil and butter over medium heat until softened, 4-5 minutes.
  • Add beans and corn and season with salt, pepper and garlic powder. Cook, stirring occasionally for another 1-2 minutes. Remove from heat.
  • Add chicken and cheese, stir to combine evenly and add just enough sour cream to bind mixture together
  • Pour enchilada sauce into a casserole dish, enough to fill dish about 1 inch
  • Lay out flour tortillas and divide filling evenly for the number of enchiladas you want to make, putting filling down the center of each tortilla. Roll up filled tortillas and place them in the casserole dish in the sauce. Place enchiladas close together as you fill the dish.
  • Cover and refrigerate at this point for up to 24 hours if desired.
  • Bake covered at 350 degrees for 30-40 minutes, until heated through. Remove from oven and top with queso, and then return to oven for 5 minutes to melt and heat
  • Garnish with chopped tomato and green onions and serve with Mexican rice


*prepared queso is readily available, look for it in the dairy section near the sour cream, or on the snack aisle near the chips, or in the Mexican part of the  international section 
Keyword chicken and vegetable enchiladas, chicken casserole, chicken enchiladas, corn and black bean enchiladas, enchilada bake, Tex-Mex dinner

This is the sauce and rice he used,

the rice is a really good box mix

If you want to make your own sauce,

here’s an Easy Enchilada Sauce here


I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday 

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

28 Responses to “Take-out Tuesday, Gringo Enchiladas”
  1. The enchiladas look so comforting! I don’t eat beans, corn and many other stuff…but I would love this black bean filling here…looks really good.

  2. BERNADETTE says:

    YUM!, I often have leftover chicken and now have another recipe to use it.

  3. What a great recipe to use leftover chicken. The enchiladas look delicious. HHjr is a marvelous and creative chef. Happy Tuesday, Jenna!

  4. Kari says:

    quick and easy and so good. Lucky you ….HHjr likes to cook too! Have a beautiful and Blessed Day my friend.

  5. You and HHJr are world’s most creative cooks!

  6. Shannon@Belle Bleu Interiors says:

    Jenna, this sounds so yummy! I have an enchilada recipe I love to make, but yours sounds much better. I think I may just have the ingredients on hand. Thanks for sharing! I am definitely making this recipe this week. Happy Tuesday!

  7. Nancy says:

    My kind of meal! This may happen this week sometime! Thank you Jenna!

  8. lghiggins says:

    There are so many exciting ways for gringos to make enchiladas–no right or wrong way. You have to have tortillas. After that your refrigerator and pantry shelf are the limits. I love your version.

  9. such a great idea and as a vegan I could certainly substitute tofu for the chicken. Your presentation looks professional and delicious! yum

  10. Love your gringo enchiladas. I love using leftover roasted chicken,beans and sauce. No easy in no time at all.

  11. Mary says:

    Looks like an easy and delicious meal Jenna! ♥

  12. thefrenchhutch says:

    Looks delicious! Got to try this, love all the ingredients……….

  13. Kitty says:

    Yes please, Jenna! I love enchiladas!

  14. NikiLEOwife says:

    Those look so good! My mouth is watering. Thanks for sharing on Crafty Creators!
    Niki | Life as a LEO Wife

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