Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe

Get ready to indulge in a delightful dinner experience with these Dreamy Refried Bean Chicken Enchiladas. A masterpiece of flavor, comfort, and a touch of spice, this dish genuinely transforms dinner time into an event to look forward to.

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Ingredients You’ll Need

The magic of Dreamy Refried Bean Chicken Enchiladas comes from a handful of simple, yet carefully chosen ingredients. Each item plays a pivotal role in creating a harmonious dish that’s rich and satisfying.

• Olive Oil: Helps to sauté garlic and onions to golden perfection.
• Small White Onion: Adds a sweet, mellow depth to the enchilada sauce.
• Chili Powder: Infuses the sauce with a warm, spicy kick.
• Refried Beans: Provide a creamy, flavorful base that pairs beautifully with chicken.
• Corn Tortillas: Ideal for wrapping up all the delicious fillings without breaking during baking.
• Colby Jack Cheese: Melts beautifully over the top for that irresistible cheesy finish.

Variations

Not only are these enchiladas absolutely delectable, but they can also be tailored to your liking or dietary needs. Feel free to mix it up!

• Vegetarian Option: Substitute chicken with sautéed mushrooms and spinach for a delightful vegetarian version.
• Spicy Lovers: Add a bit more cayenne and a sliced jalapeño to take the heat up a notch.
• Cheese Bliss: Mix in some feta or goat cheese for a tangier, creamier filling.

How to Make Dreamy Refried Bean Chicken Enchiladas

Step 1: Create the Enchilada Sauce

Start by heating olive oil in a pot over medium-high heat. Add finely minced onion and garlic, cooking until the onions turn translucent. Introduce the spices—toasted briefly to amplify their flavors—then pour in tomato sauce, chicken broth, and tomato paste. Let it simmer to deepen the savory blend.

Step 2: Assemble Your Enchiladas

Preheat your oven and prepare a greased baking dish. Spread a layer of sauce at the bottom, warm your tortillas, and begin constructing the enchiladas by layering refried beans, chicken, cheese, and a splash of sauce on each. Roll them up and snugly tuck them into the dish.

Step 3: Cook and Garnish

Pour the remaining sauce over the enchiladas, topping them generously with cheese. Bake until bubbly and golden. Once done, add your personal touch with avocado slices, fresh cilantro, and spicy cilantro yogurt sauce if desired.

How to Serve Dreamy Refried Bean Chicken Enchiladas

Garnishes

Elevate your enchiladas with a touch of creamy sliced avocado, fresh cilantro for a zesty pop, and a vibrant onion sprinkle for crunch. A drizzle of spicy cilantro yogurt sauce can also add a lovely tang to each serving.

Side Dishes

Pair these enchiladas with classic Mexican rice or a simple black bean salad for a well-rounded meal. A refreshing cucumber lime salad makes for a delightful contrast on the side.

Creative Ways to Present

For a show-stopping display, serve enchiladas on a large platter, sliced into neat pieces. Accent with colorful toppings placed around the edges for a festive spread that invites anyone to dig in.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer the enchiladas into airtight containers and refrigerate for up to three days. They make for fantastic, quick leftovers, maintaining their delicious flavor profile.

Freezing

To enjoy these enchiladas at a later date, assemble them without the sauce, wrap tightly, and freeze. Add the sauce just before baking to preserve freshness. They’ll keep in the freezer for up to two months.

Reheating

Reheat your enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes. For a quicker option, use the microwave, covering the dish with a damp paper towel to maintain moisture.

FAQs

Final Thoughts

These Dreamy Refried Bean Chicken Enchiladas are sure to become a staple in your recipe collection. I can’t wait for you to try them and experience the joy they bring to any meal. Gather around, take a bite, and let the flavors remind you of the warmth and comfort of home-cooked goodness.

Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 131 reviews

• Author: Wesley
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 5 servings (2 enchiladas each)
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American

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Description

Deliciously creamy refried bean chicken enchiladas baked with homemade enchilada sauce and topped with melted cheeses, perfect for cozy family dinners or entertaining guests. This recipe combines tender shredded chicken, savory refried beans, and a rich, spiced tomato sauce all rolled in soft corn tortillas and baked to perfection.

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Ingredients

Units USM Scale 1x2x3x

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)
• 1 (15 ounce) can refried beans (black beans recommended)
• 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 diced green onion

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Instructions

1. Prepare the enchilada sauce: Heat olive oil in a medium pot over medium-high heat. Add garlic and onions, sauté for 5 minutes until onions are translucent. Add chili powder, cumin, oregano, and cayenne pepper, stir for 30 seconds to toast the spices. Stir in tomato sauce, chicken broth, and tomato paste, bring to a boil, then reduce heat to medium-low. Simmer for 15-20 minutes, then stir in apple cider vinegar. Season with salt to taste. (Tip: substitute with 1 (28 oz) can of pre-made red enchilada sauce if preferred.)
2. Preheat oven and prepare pan: Set oven to 350°F (175°C). Grease a 9×13 inch baking dish with olive or avocado oil, then spread ¾ cup of enchilada sauce evenly over the bottom.
3. Warm tortillas: Microwave tortillas for 15 seconds on a plate, then cover with a warm towel to keep soft.
4. Assemble enchiladas: Spread 2 tablespoons refried beans on each tortilla, add shredded chicken, a sprinkle of cheese, and a tablespoon of enchilada sauce. Roll tightly and place seam side down in the prepared dish.
5. Top the enchiladas: Pour remaining sauce over the rolled tortillas, then sprinkle with the remaining cheese (½ cup Colby Jack and ½ cup Pepper Jack).
6. Bake: Place in oven and bake for 25-30 minutes, until cheese is bubbly and slightly browned.
7. Cool and serve: Remove from oven, let cool for 5 minutes, then garnish with sliced or diced avocado, chopped cilantro, and red or green onion. Serve with optional spicy cilantro yogurt sauce.

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Notes

• For quicker preparation, replace homemade sauce with a 28 oz can of red enchilada sauce.
• You can customize the fillings by adding sautéed vegetables like bell peppers or corn.
• Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.
• This recipe can be frozen unbaked, wrapped tightly, for up to 3 months.
• Feel free to adjust spice levels by increasing cayenne or chili powder if you like it hotter.

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Nutrition

• Serving Size: 2 enchiladas (~330g)
• Calories: 400 kcal
• Sugar: 6.1 g
• Sodium: 950 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 45.6 g
• Fiber: 10.8 g
• Protein: 31.2 g
• Cholesterol: 85 mg