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 irresistible Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce recipe 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.
Introduction
Enchiladas are a staple in Mexican cuisine, celebrated for their comforting textures and rich flavors. This particular version of Chicken Enchiladas with Refried Beans blends traditional tastes with the added creaminess of refried black beans, topped with a zesty homemade enchilada sauce. Whether you’re a fan of Mexican dishes or simply looking for a hearty meal to prepare for your loved ones, these enchiladas are sure to satisfy. Plus, they’re freezer-friendly, making them a perfect choice for meal prep or large gatherings.
Ingredients for Chicken Enchiladas with Refried Beans
To create these delightful enchiladas, you’ll need:
For the enchilada sauce:
- 1 tablespoon olive oil
- 1 small white onion, finely minced
- 4 cloves garlic, minced
- 2-3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ 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 ½ cups cooked shredded chicken (breast or thighs)
- 1 (15-ounce) can refried black beans
- 1 ¼ cups shredded Colby Jack cheese, divided
- ½ cup shredded pepper jack cheese
- 10 soft corn tortillas
To garnish:
- 1 avocado, sliced or diced
- ¼ cup fresh chopped cilantro
- ¼ cup chopped red or green onion
How to Make Chicken Enchiladas with Refried Beans – Step by Step
Step 1: Prepare the Enchilada Sauce
Begin 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.
Step 2: Preheat the Oven
While 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.
Step 3: Assemble the Enchiladas
Warm 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.
Step 4: Bake the Enchiladas
Pour 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.
Step 5: Garnish and Serve
Top 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.
Helpful Tips for Chicken Enchiladas with Refried Beans
- 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.
Cooking Tips for the Best Chicken Enchiladas
- Homemade sauce vs. store-bought: While homemade enchilada sauce adds a deep, rich flavor, you can opt for a store-bought version for convenience.
- Use fresh, quality ingredients: Freshly minced garlic and onions enhance the flavor of the sauce.
- Make it ahead: These enchiladas are perfect for meal prepping. Assemble them ahead of time, freeze, and bake whenever you’re ready for a quick dinner.
Serving Suggestions for Chicken Enchiladas
Pair these creamy chicken enchiladas with a side of Mexican rice, a refreshing salad, or black beans. A cold glass of iced tea or a tangy margarita would complement this meal perfectly. To create a full Mexican-inspired dinner, serve with chips and guacamole or salsa for a tasty starter.
Nutritional Information
These Chicken Enchiladas with Refried Beans are packed with protein, thanks to the chicken and beans. They also provide essential nutrients from the avocado and cilantro garnishes.
Nutritional Information (per serving):
- Calories: 460
- Fat: 18g
- Carbohydrates: 40g
- Protein: 32g
- Fiber: 8g
Storage and Leftovers for Chicken Enchiladas
These enchiladas store well in the fridge for up to 3 days. To reheat, simply place them in the microwave or oven until warmed through. You can also freeze the enchiladas before baking for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Frequently Asked Questions (FAQs) for Chicken Enchiladas with Refried Beans
1. Can I use flour tortillas instead of corn?
Yes, but keep in mind that corn tortillas hold up better in enchiladas, especially when baked.
2. How can I make these enchiladas spicier?
Increase the amount of cayenne pepper or add chopped jalapeños to the filling for extra heat.
3. Can I freeze the enchiladas after baking?
Yes, you can freeze them after baking. Make sure to let them cool completely, then wrap them tightly before freezing.
4. What’s the best way to reheat the enchiladas?
The best way to reheat is in the oven at 350°F until warmed through. You can also use the microwave for a quicker option.
Related Recipes for Chicken Enchilada Lovers
- Ultimate Cowboy Casserole Cornbread
: A hearty meal perfect for fans of comforting, savory dishes.
- Sausage Balls Recipe with Red Lobster Mix
: Another easy and tasty recipe to satisfy your cravings.
Conclusion
These Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce are a surefire hit for any meal. The rich, creamy refried beans paired with tender chicken and topped with zesty enchilada sauce make this dish an unforgettable experience. I hope you enjoy making and sharing this recipe with your family and friends! Don’t forget to let us know how it turned out and feel free to share your personal twists on this classic recipe.
Print
Chicken Enchiladas with Refried Beans and Homemade Sauce
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 irresistible Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce recipe 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.
Ingredients
For the enchilada sauce:
- 1 tablespoon olive oil
- 1 small white onion, finely minced
- 4 cloves garlic, minced
- 2–3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ 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 ½ cups cooked shredded chicken (breast or thighs)
- 1 (15-ounce) can refried black beans
- 1 ¼ cups shredded Colby Jack cheese, divided
- ½ cup shredded pepper jack cheese
- 10 soft corn tortillas
To garnish:
- 1 avocado, sliced or diced
- ¼ cup fresh chopped cilantro
- ¼ cup chopped red or green onion
Instructions
Step 1: Prepare the Enchilada Sauce
Begin 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.
Step 2: Preheat the Oven
While 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.
Step 3: Assemble the Enchiladas
Warm 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.
Step 4: Bake the Enchiladas
Pour 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.
Step 5: Garnish and Serve
Top 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.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →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.
