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.

Ingredients

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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

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.)
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.
Warm tortillas: Microwave tortillas for 15 seconds on a plate, then cover with a warm towel to keep soft.
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.
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).
Bake: Place in oven and bake for 25-30 minutes, until cheese is bubbly and slightly browned.
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.

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.

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