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
Units
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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
