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Chicken Enchiladas with Refried Beans and Homemade Sauce

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

Scale

 

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

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.

Find it online: https://optimalrecipes.com/chicken-enchiladas-with-refried-beans-and-homemade-sauce/