Introducing the *Dreamy Refried Bean Chicken Enchiladas*, where every bite promises a treat of warmth and delightful flavors. This recipe brings together spicy, creamy, and cheesy elements, making it an irresistible twist on a classic dish. Perfect for a weeknight dinner or a festive gathering!
Why You’ll Love This Recipe
- Versatile Delight: The Dreamy Refried Bean Chicken Enchiladas adapt beautifully to any occasion, whether it’s a casual family meal or a festive celebration.
- Flavor Fusion: Each bite is a delightful blend of spicy, savory, and creamy goodness that dances on your taste buds.
- Stress-Free Cooking: Despite its complex flavors, this dish is straightforward to prepare, turning dinner into a delightful experience.
Ingredients You’ll Need
Gathering the ingredients for this dish is effortless, and each plays a crucial role in bringing out the dish’s unique taste and texture. Let’s dive into what you’ll need to make these enchiladas unforgettable.
- Olive Oil: Adds richness to the sauce and ensures the enchiladas don’t stick to the pan.
- Shredded Chicken: Perfect for adding protein and a juicy texture; breasts or thighs both work wonders.
- Refried Beans: I recommend using refried black beans for a deeper flavor that complements the chicken beautifully.
Variations
The beauty of the *Dreamy Refried Bean Chicken Enchiladas* lies in their adaptability. Feel free to tweak this recipe to suit your dietary needs and personal taste preferences.
- Vegetarian Option: Replace chicken with additional veggies like sautéed mushrooms and bell peppers for a meat-free delight.
- Spice Level Adjustment: For those who love extra heat, add more cayenne pepper or diced jalapeños to the enchilada sauce.
How to Make Dreamy Refried Bean Chicken Enchiladas
Step 1: Prepare the Sauce
Start by heating the olive oil in a medium pot over medium-high heat. Sauté garlic and onions until translucent, then stir in the bold spices like chili powder, cumin, and cayenne. As the aroma fills your kitchen, add tomato sauce, broth, and paste. Allow it all to simmer together, melding into a flavorful sauce.
Step 2: Assemble the Enchiladas
Warm the tortillas to make them pliable, then fill each with a generous portion of refried beans, shredded chicken, a sprinkle of cheese, and a drizzle of that enchanting sauce. Roll them up and place seam-side down in your baking dish.
Step 3: Bake to Perfection
Once assembled, cover the enchiladas with the remaining sauce and a final layer of cheese. Bake until the cheese is bubbly and golden—around 25-30 minutes. Let them cool slightly to set before serving.
Pro Tips for Making Dreamy Refried Bean Chicken Enchiladas
- Sauce Secret: Let the sauce simmer as long as possible for richer flavors, infusing every ingredient beautifully.
- Rolling Technique: Warm tortillas on a pan or microwave to ensure they roll smoothly without cracking.
- Cheese Melt: For a perfectly gooey top, mix cheeses like colby jack and pepper jack.
- Layer Freshness: Garnish with fresh cilantro and avocado to add brightness and contrast to the creamy textures.
How to Serve Dreamy Refried Bean Chicken Enchiladas
Garnishes
Add a burst of freshness with toppings like sliced avocado, a sprinkle of fresh cilantro, and perhaps a touch of red or green onion. These garnishes not only add color but enhance the overall flavor profile.
Side Dishes
Pair these enchiladas with a light side salad, some tangy pickled jalapeños, or a classic Mexican rice dish. Each of these sides works to complement the rich, creamy enchiladas perfectly.
Creative Ways to Present
Serve the enchiladas on a vibrant, colorful platter to match the dish’s lively flavors, or arrange them staggered for an elegant dinner setting. Top with drizzles of spicy cilantro yogurt sauce for an extra flair.
Make Ahead and Storage
Storing Leftovers
Wrap any leftovers tightly in aluminum foil or an airtight container. They’ll stay fresh in the refrigerator for up to 3 days, allowing you to enjoy them all week!
Freezing
To freeze, assemble the enchiladas but do not bake. Cover tightly and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before baking as usual.
Reheating
For reheating, ensure enchiladas are fully thawed, then bake in a preheated oven at 350°F until heated through. This method helps keep them from drying out.
FAQs
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Can I use a different type of bean?
Absolutely! Feel free to use any refried beans you prefer, such as pinto or even a homemade mix for a custom flavor.
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What can I substitute for chicken?
You can swap chicken for turkey, beef, or even tofu for a plant-based option. Each brings its own unique taste and texture to the recipe.
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How can I make this dish spicier?
Incorporating additional chili powder, sliced jalapeños, or a touch more cayenne pepper into the sauce will amp up the heat beautifully.
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Is there a dairy-free way to make this?
Yes, simply use a dairy-free cheese and skip the yogurt sauce or replace it with a dairy-free alternative to suit your dietary needs.
Final Thoughts
These *Dreamy Refried Bean Chicken Enchiladas* are not only a comfort food classic but also a versatile dish that can be tailored to fit any need. I hope you give them a try and enjoy sharing them with loved ones—each bite is a testament to the joy of cooking at home.
Print
Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
These dreamy refried bean chicken enchiladas are a flavorful and comforting dish, featuring homemade enchilada sauce, shredded chicken, and melted cheeses rolled in soft corn tortillas. Perfect for a satisfying weeknight dinner or special gathering, topped with fresh cilantro, avocado, and optional spicy yogurt sauce for extra zest.
Ingredients
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)
- 1 (15 ounce) can refried beans (black beans preferred)
- 1 1/4 cup shredded colby jack or Mexican cheese, divided
- 1/2 cup shredded pepper jack cheese
- 10 soft corn tortillas
Toppings
- Optional: Spicy Cilantro Yogurt Sauce
- 1 avocado, sliced or diced
- 1/4 cup fresh chopped cilantro
- 1/4 cup chopped red onion or diced green onion
Instructions
- Prepare the Enchilada Sauce: Heat olive oil in a medium pot over medium-high heat. Add minced garlic and onions and sauté for about 5 minutes until onions are translucent. Stir in chili powder, cumin, oregano, and cayenne pepper; cook for 30 seconds to release flavors. Add tomato sauce, chicken broth, and tomato paste, then bring to a boil. Lower the heat and let simmer for 15-20 minutes, stirring occasionally. Stir in apple cider vinegar, then season with salt to taste. If preferred, substitute with 1 (28 ounce) can of store-bought red enchilada sauce.
- Preheat the oven: Set your oven to 350°F (177°C). Grease a 9×13 inch baking dish with olive or avocado oil.
- Assemble the Baking Base: Spread ¾ cup of enchilada sauce evenly over the bottom of the prepared baking dish.
- Warm Tortillas: Microwave the tortillas for 15 seconds on a plate and keep covered with a warm towel to maintain softness.
- Fill and Roll Enchiladas: Spread 2 tablespoons of refried beans onto each tortilla. Add a few tablespoons of shredded chicken, a heaping tablespoon of cheese, and a tablespoon of enchilada sauce. Roll up the tortillas tightly, seam side down, and place into the baking dish.
- Add Remaining Sauce and Cheese: Pour remaining enchilada sauce over the assembled tortillas, then sprinkle with the remaining shredded colby jack and pepper jack cheeses.
- Bake: Place in the oven and bake for 25-30 minutes, until bubbling and cheese is melted. Let cool for 5 minutes before serving.
- Garnish and Serve: Top with sliced or diced avocado, chopped cilantro, and red or green onions. Add optional spicy cilantro yogurt sauce for extra flavor. Serve hot.
Notes
- If you prefer, use store-bought red enchilada sauce instead of homemade.
- Make ahead: Assemble the dish, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.
- Freezing: Freeze assembled, unbaked enchiladas for up to 3 months. Thaw overnight in the fridge before baking.
- Feel free to customize toppings with sour cream, jalapeños, or additional cheeses.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 400 kcal
- Sugar: 6.1 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45.6 g
- Fiber: 10.8 g
- Protein: 31.2 g
- Cholesterol: 80 mg
