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
Units
Scale
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
