Chicken Enchiladas with Refried Beans & Homemade Sauce – So Flavorful!

Dreamy Ingredients

Gathering your ingredients is the first delicious step. We’ve selected each component to create a harmonious blend of textures and tastes. Think tender chicken, creamy refried beans, melted cheese, and that luscious homemade sauce!

For the Chicken and Filling:

• 2 boneless, skinless chicken breasts (about 1.5 lbs): Opt for organic or free-range for the best flavor. You can also use rotisserie chicken for a shortcut!
• 1 tablespoon olive oil: Or any neutral cooking oil.
• 1 small onion, finely chopped: Yellow or white onion works beautifully here, adding a foundational sweetness and aroma.
• 2 cloves garlic, minced: The aromatic heart of many savory dishes. Please use fresh!
• 1 teaspoon ground cumin: A warm, earthy spice that is essential for that distinct Mexican flavor.
• 1/2 teaspoon chili powder: Adjust to your heat preference. A mild chili powder is great for family-friendly meals.
• Salt and freshly ground black pepper: To taste. Don’t be shy; seasoning is key!
• 2 cups (15 oz can) refried beans: Choose a good quality brand; the texture and flavor are crucial. Vegetarian or traditional are both fine.
• 1 cup shredded Monterey Jack cheese: Melts like a dream and adds a mild, creamy flavor.
• 1 cup shredded Cheddar cheese: For that classic, sharp cheese flavor and beautiful golden topping. (Or a Mexican blend!)
• 12 corn tortillas: Smaller than flour, they hold up well and give that authentic enchilada feel. Slightly stale ones are even better for rolling!

For the Homemade Enchilada Sauce:

• 2 tablespoons olive oil: The base for our flavor.
• 2 tablespoons all-purpose flour: To thicken the sauce and give it body.
• 3 tablespoons chili powder: A good quality, flavorful chili powder is essential here.
• 1 teaspoon ground cumin: Echoes the cumin in the filling.
• 1/2 teaspoon dried oregano: Mexican oregano is preferred if you have it.
• 1/4 teaspoon garlic powder: For an extra layer of garlic goodness.
• 1/4 teaspoon onion powder: Complements the fresh onion in the filling.
• 2 cups chicken broth: Low-sodium is a good choice so you can control the saltiness.
• 1 (8 oz) can tomato sauce: Unsweetened, for a smooth tomato base.
• 1 tablespoon apple cider vinegar: Adds a touch of brightness to balance the richness.
• Salt and freshly ground black pepper: To taste.

Optional Toppings:

• Sour cream or Greek yogurt
• Chopped fresh cilantro
• Diced avocado
• Sliced jalapeños
• A squeeze of lime

Timing is Everything

Compared to many elaborate enchilada recipes, this version is quite efficient, especially if you use rotisserie chicken. The average enchilada recipe can take upwards of 1.5 hours, so we’ve streamlined the process without sacrificing that authentic, homemade taste.

Let’s Make Magic Happen!

Embarking on this recipe is like embarking on a culinary adventure. Each step brings us closer to a plate piled high with cheesy, saucy, chicken-filled perfection. Don’t rush; savor the process!

Step 1: Prep Your Chicken

If you’re starting with raw chicken breasts, place them in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked through. Alternatively, you can bake or poach them. Once cooked and slightly cooled, shred the chicken using two forks or your hands until you have bite-sized pieces. If using rotisserie chicken, simply shred it.

Step 2: Craft the Flavorful Sauce

In a medium saucepan, heat the 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. Add the chili powder, cumin, oregano, garlic powder, and onion powder. Stir and cook for another minute until fragrant. Gradually whisk in the chicken broth and tomato sauce, ensuring no lumps form. Bring the mixture to a simmer, then reduce heat and let it gently bubble for 5-7 minutes, stirring occasionally, until it thickens to a coating consistency. Stir in the apple cider vinegar. Season with salt and pepper to taste. Remove from heat. For an extra smooth sauce, you can carefully blend it with an immersion blender or transfer it to a regular blender (venting the lid!).

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a bowl, combine the shredded chicken with the refried beans, chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Stir everything together until well combined and the chicken is evenly distributed. Slightly warm your corn tortillas (this makes them pliable and less likely to tear). You can do this by quickly dipping them in warm oil for a few seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds. Spoon about 1/4 cup of the chicken and bean mixture into the center of each tortilla. Sprinkle a little of the shredded cheese over the filling. Roll up each tortilla snugly and place it seam-side down in the prepared baking dish. Arrange them in a single layer.

Step 4: Bake to Perfection

Pour the enchilada sauce evenly over the rolled enchiladas, making sure to coat them thoroughly. Sprinkle the remaining Monterey Jack and Cheddar cheese over the top. Cover the baking dish tightly with aluminum foil.

Bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. The aroma filling your kitchen will be absolutely divine!

Step 5: Rest and Serve

This is crucial! Let the enchiladas rest for about 5-10 minutes after coming out of the oven. This allows them to set, making them easier to serve and preventing all the glorious filling from spilling out. Serve hot, garnished with your favorite toppings like a dollop of sour cream, fresh cilantro, or sliced avocado.

Nutritional Snapshot

While exact nutritional values can vary based on specific ingredients and portion sizes, these Chicken Enchiladas with Refried Beans are generally a good source of protein and fiber. A typical serving (about 2 enchiladas) might contain:

• Calories: 400-550 kcal
• Protein: 25-35g
• Fat: 20-30g
• Carbohydrates: 25-35g
• Fiber: 5-8g

(Please note: This is an estimated range. For precise information, consult a nutritional calculator.)

Healthier Alternatives

Want to lighten things up without sacrificing flavor? Try these swaps:

• Lighter Beans: Use vegetarian refried beans with less added fat, or opt for mashed black beans for increased fiber and lower fat content.
• Leaner Protein: Substitute ground turkey or shredded chicken breast for a slightly leaner option.
• Cheese: Use reduced-fat cheese varieties, or a sprinkle of cotija cheese for a strong flavor punch with less quantity.
• Tortillas: While corn tortillas are traditional, you could experiment with whole wheat tortillas, though they may be less pliable.
• Sauce: Reduce the oil and flour in the sauce, or try a sauce made primarily from pureed tomatoes and chilies with less added fat.
• Toppings: Load up on fresh veggies like diced tomatoes, onions, cilantro, and avocado instead of heavy creams.

Serving Suggestions

These enchiladas are a meal in themselves, but they pair wonderfully with:

• A simple green salad with a zesty lime vinaigrette.
• Mexican rice or cilantro-lime rice.
• Black beans or pinto beans (if you want extra beans!).
• A side of fresh pico de gallo.
• A refreshing margarita or agua fresca.

Common Mistakes to Avoid

• Tearing Tortillas: Not warming or softening corn tortillas before filling and rolling is the number one culprit.
• Sauce Too Thin/Thick: Adjust cooking time for the sauce, or use a bit more broth/flour slurry if needed.
• Under-seasoning: Both the filling and the sauce need adequate salt and spices to shine. Taste and adjust!
• Overcrowding the Pan: Ensure enchiladas are in a single layer for even cooking and browning.
• Skipping the Rest: A little patience after baking makes a big difference in serving neatly.

Storing Your Masterpiece

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven, microwave, or on the stovetop until heated through. For best results when reheating in the oven, cover with foil to prevent the cheese from burning.

The Final Bite

There you have it – a truly sensational dish that’s comforting, flavorful, and surprisingly manageable to make from scratch! These Chicken Enchiladas with Refried Beans and Homemade Sauce are a testament to the power of simple ingredients transformed by a little bit of love and a well-crafted sauce. Whether you’re serving them for a family dinner, a potluck, or a cozy night in, they are guaranteed to be a hit. So, gather your ingredients, put on your favorite music, and get ready to create a meal that’s more than just food; it’s a moment of pure delicious joy.

We’d love to hear how your enchiladas turn out! Share your creations in the comments below or tag us on social media. Happy cooking!

Frequently Asked Questions

***Can I make the enchilada sauce ahead of time?***

Absolutely! The enchilada sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it gently before assembling the enchiladas.

***What kind of beans should I use for refried beans?***

Traditional refried beans (made from pinto beans) are classic for this recipe. However, you can use vegetarian refried beans or even mashed black beans if you prefer. The key is a creamy texture.

***Can I use flour tortillas instead of corn?***

While corn tortillas are traditional and hold up well to sauces, you can use flour tortillas. They are often more pliable and might absorb sauce differently. If using flour tortillas, you might need slightly less sauce, and they may become softer.

***How do I make this vegetarian or vegan?***

For a vegetarian version, omit the chicken and add more refried beans, black beans, or a mix of sautéed vegetables like mushrooms, corn, and bell peppers. For a vegan version, use vegan refried beans, nutritional yeast for cheesiness, and a plant-based protein source. Ensure your tortillas and broth are also vegan.

***Can I freeze assembled, unbaked enchiladas?***

Yes, you can! Assemble the enchiladas in a freezer-safe baking dish, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, possibly adding a few extra minutes to the covered baking time.

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Chicken Enchiladas with Refried Beans and Homemade Sauce

• Author: Chef Mia

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Description

Welcome to a world of bold flavors and comforting meals! If you’re searching for a delicious and easy-to-make recipe that combines the rich, creamy texture of refried beans with tender chicken, you’ve landed in the right place. Today, we’re diving into an irresistibleDreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Saucerecipe that’s sure to become a family favorite. Not only is this dish packed with flavor, but it also features a homemade enchilada sauce that elevates the meal to a whole new level.

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Ingredients

• For the enchilada sauce:
• For the enchiladas:
• To garnish:

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Instructions

1. Step 1: Prepare the Enchilada SauceBegin by heating the olive oil in a medium pot over medium-high heat. Add in the minced garlic and onions, sautéing until the onions become translucent, about 5 minutes. Next, stir in the chili powder, cumin, oregano, and cayenne pepper, allowing the spices to cook for about 30 seconds. Add the tomato sauce, chicken broth, and tomato paste. Stir and bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. Lastly, stir in the apple cider vinegar and season with salt to taste.
2. Step 2: Preheat the OvenWhile the sauce simmers, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with olive oil or avocado oil.
3. Step 3: Assemble the EnchiladasWarm the corn tortillas in the microwave for 15 seconds to soften them, making them easier to roll without breaking. Place about 2 tablespoons of refried beans in each tortilla, followed by a few tablespoons of shredded chicken, 1 tablespoon of Colby Jack cheese, and 1 tablespoon of enchilada sauce. Roll the tortillas and place them seam-side down in the prepared baking pan.
4. Step 4: Bake the EnchiladasPour the remaining enchilada sauce over the top of the enchiladas, then sprinkle the remaining shredded cheeses (Colby Jack and pepper jack) over the top. Bake for 25-30 minutes until the cheese is melted and bubbly. Let the enchiladas cool for about 5 minutes before serving.
5. Step 5: Garnish and ServeTop with sliced avocado, chopped cilantro, and diced red or green onion. For an extra kick, try drizzling with a spicy cilantro jalapeño yogurt sauce for added flavor.

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Notes

Make it vegetarian: Swap the chicken for extra refried beans or sautéed vegetables like bell peppers and zucchini.
Customize the heat: Adjust the amount of cayenne pepper and chili powder in the enchilada sauce depending on your spice preference.
Keep tortillas from cracking: Warming the tortillas slightly before rolling helps prevent them from breaking.