Oh, how I’ve been longing to share this recipe with you! These Dreamy Refried Bean Chicken Enchiladas are an absolute favorite in my home. Picture this: tender chicken, creamy refried beans, and melty cheese all wrapped in soft corn tortillas, smothered with a handmade enchilada sauce that sings with flavors. It’s comfort food at its finest, and trust me, you’re going to adore every bite.
Why You’ll Love This Recipe
- Homemade Sauce Bliss: The homemade enchilada sauce infuses every bite with a rich, spicy kick that’s truly unforgettable.
- Customizable Delight: Easily adaptable, these enchiladas can be tweaked to your taste or dietary needs, making them perfect for anyone!
- Perfect for Meal Prep: Make them ahead and enjoy a delicious meal that just needs a quick bake.
- Crowd-Pleasing Favorite: Whether it’s a family dinner or a gathering with friends, these enchiladas are always a hit!
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a vital role in crafting the perfect Dreamy Refried Bean Chicken Enchiladas. From the savory refried beans to the creamy cheese, every component has its place in the flavor symphony.
- Olive Oil: A bit of olive oil sets the stage for sauteing and enhances the richness of the sauce.
- White Onion: Finely minced, it brings a subtle sweetness and depth.
- Garlic: Four cloves give that classic, hearty base flavor that complements the spices beautifully.
- Chili Powder: Adds the right amount of zest and warmth.
- Shredded Chicken: Use cooked chicken breast or thighs for tenderness and juiciness.
- Corn Tortillas: Soft and pliable, they’re perfect for rolling, ensuring they don’t crack.
Variations
Don’t be shy to make these Dreamy Refried Bean Chicken Enchiladas truly yours. Here are some delightful variations that allow you to tailor the recipe according to your cravings or pantry supplies!
- Vegetarian Twist: Swap the chicken for roasted vegetables like zucchini and bell peppers for a delicious vegetarian version.
- Spicy Surprise: Add a diced jalapeño to the enchilada sauce for an extra kick that will excite spice lovers!
- Cheese Lovers’ Dream: Double the cheese mix, with more pepper jack, for a cheesy indulgence.
How to Make Dreamy Refried Bean Chicken Enchiladas
Step 1: Create the Sauce
Heat your olive oil in a pot and add the finely chopped onions and minced garlic. Let them dance in the pot until they’re translucent. Sprinkle in the chili powder, cumin, oregano, and cayenne pepper, stirring for that tantalizing aroma. Stir in the tomato sauce, chicken broth, and tomato paste, bringing it to a simmer. Finish with a splash of apple cider vinegar and season with salt.
Step 2: Prepare the Tortillas
Microwave your corn tortillas wrapped in a damp towel to make them pliable, preventing tears. This small step ensures the perfect roll without any cracking, setting the stage for flawless enchiladas.
Step 3: Assemble
Spread some sauce on the dish’s base to avoid sticking. Fill each tortilla with refried beans, chicken, cheese, and a dash of sauce, then roll them up and nestle seam side down in your pan. Top with remaining sauce and cheese, and you’re ready to bake!
Step 4: Bake and Serve
Bake your enchiladas until the cheese is bubbly and golden. Allow them to rest briefly before serving, adorned with avocado slices, fresh cilantro, and a drizzle of spicy cilantro yogurt sauce for extra flair.
Pro Tips for Making Dreamy Refried Bean Chicken Enchiladas
- Sauce Perfection: Don’t rush the sauce; let it simmer to meld flavors beautifully.
- Tortilla Mastery: Keep those tortillas warm to ensure smooth, crack-free rolling.
- Cheese Balance: Mix cheese types for a balanced, creamy melt with a hint of spice from pepper jack.
- Prep Ahead: Make and store the filling ahead so dinner time is more relaxed and less chaotic.
How to Serve Dreamy Refried Bean Chicken Enchiladas
Garnishes
No enchilada is complete without a flourish of garnishes! Top your Dreamy Refried Bean Chicken Enchiladas with creamy avocado slices, a scatter of freshly chopped cilantro, and maybe even a dollop of sour cream or a drizzle of tangy yogurt sauce for that extra zing.
Side Dishes
Pair these enchiladas with a simple side of Mexican rice or a refreshing corn salad to build a complete meal. A side of black beans also harmonizes beautifully, adding richness to your dining experience.
Creative Ways to Present
For a touch of flair, serve each enchilada plated individually with a stripe of sauce across, separating toppings by color. Use colorful plates for added vibrancy, making each serving a feast for the eyes and the palette.
Make Ahead and Storage
Storing Leftovers
Keep leftover enchiladas in an airtight container in the fridge for up to three days. They maintain their flavor beautifully, making them ideal for quick lunches during the week.
Freezing
These enchiladas freeze wonderfully. Assemble and cover them tightly before popping them in the freezer. They can be stored for up to two months. Simply thaw overnight in the fridge before baking.
Reheating
Reheat your enchiladas in the oven at 350°F until steaming hot, or opt for the microwave if you’re in a hurry. Either method will retain the dreamy flavors and texture.
FAQs
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Can I make this recipe vegetarian?
Absolutely! Swap the shredded chicken for hearty vegetables like mushrooms or spinach for a delightful vegetarian twist on Dreamy Refried Bean Chicken Enchiladas.
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What is the best cheese to use?
Using a mix of Colby Jack for creaminess and Pepper Jack for a spicy kick creates a well-balanced, melty cheese layer perfect for enchiladas.
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Can these enchiladas be made gluten-free?
Certainly! Just ensure your tortillas and any store-bought ingredients like it are certified gluten-free, and you’ll have a safe and scrumptious meal for gluten-sensitive eaters.
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How can I add more heat?
If you’re a fan of fiery flavors, add more cayenne pepper to the sauce or include jalapeños in the filling for an extra spicy enchilada experience.
Final Thoughts
I can’t wait for you to try these irresistible Dreamy Refried Bean Chicken Enchiladas. Each bite offers a symphony of flavors that’s sure to become a beloved staple in your recipe collection. Dive into this culinary delight and share the joy it brings to your table.
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Dreamy Refried Bean Chicken Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These creamy, flavorful refried bean chicken enchiladas are topped with homemade enchilada sauce and melted cheese, making them a comforting and satisfying Mexican-inspired dish perfect for family dinners or gatherings. The sauce is made from scratch, offering robust spice and tomato flavor that complements the tender chicken and gooey cheese rolled inside soft corn tortillas.
Ingredients
For the enchilada sauce:
- 1 tablespoon olive oil
- 1 small white onion, very finely minced or grated
- 4 cloves garlic, minced
- 2-3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can tomato sauce
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar
- Salt, to taste
For the enchiladas:
- 2 1/2 cups cooked shredded chicken (breast or thighs work great!)
- 1 (15 ounce) can refried beans (preferably black beans for flavor)
- 1 1/4 cup shredded colby jack or Mexican cheese, divided
- 1/2 cup shredded pepper jack cheese
- 10 soft corn tortillas
For topping:
- Optional: Spicy Cilantro Yogurt Sauce
- 1 avocado, sliced or diced
- 1/4 cup fresh chopped cilantro
- 1/4 cup chopped red onion or green onion
Instructions
- Prepare the enchilada sauce: Heat the olive oil in a medium pot over medium-high heat. Add garlic and onions, sautéing for about 5 minutes until translucent. Stir in chili powder, cumin, oregano, and cayenne pepper, cooking for 30 seconds to release their aromas. Mix in tomato sauce, chicken broth, and tomato paste, then bring to a boil. Lower heat and simmer for 15-20 minutes to develop flavor. Finally, stir in the apple cider vinegar and season with salt to taste. If you prefer a shortcut, you can substitute with a 28-ounce can of red enchilada sauce.
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little olive or avocado oil.
- Spread the sauce: Pour ¾ cup of the homemade enchilada sauce evenly on the bottom of the prepared baking dish.
- Warm the tortillas: Microwave the tortillas for about 15 seconds on a plate and cover with a warm towel to keep them soft and pliable, preventing tearing during rolling.
- Assemble the enchiladas: For each tortilla, spread 2 tablespoons of refried beans, add a few tablespoons of shredded chicken, a heaping tablespoon of cheese, and a tablespoon of enchilada sauce. Roll up tightly and place seam side down in the baking dish. Repeat with all tortillas.
- Top with sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle evenly with the remaining colby jack and pepper jack cheese.
- Bake: Bake in the preheated oven for 25-30 minutes, until bubbly and cheese is melted. Allow to cool for 5 minutes before serving.
- Garnish and serve: Top with sliced or diced avocado, cilantro, chopped red or green onion, and spicy cilantro yogurt sauce if desired. Serve hot and enjoy!
Notes
- If preferred, use a 28-ounce can of red enchilada sauce instead of homemade sauce for convenience.
- Soft corn tortillas are essential for easy rolling; warming them makes them more pliable.
- This recipe can be customized with your favorite toppings or additional fillings like olives or diced jalapeños.
- Leftovers can be frozen in airtight containers for up to 3 months and reheated for quick meals.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400 kcal
- Sugar: 6.1 g
- Sodium: 890 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45.6 g
- Fiber: 10.8 g
- Protein: 31.2 g
- Cholesterol: 90 mg
