Description
Dreamy Refried Bean Chicken Enchiladas feature a perfect blend of creamy refried beans, tender shredded chicken, and a rich homemade enchilada sauce. This easy, freezer-friendly recipe is a delicious crowd-pleaser, perfect for weeknight dinners or special occasions, topped with melty Mexican cheese and fresh avocado salsa for a comforting Mexican-inspired feast.
Ingredients
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
- 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 beans (refried black beans preferred)
- 1 ¼ cup shredded Colby Jack or Mexican cheese, divided
- ½ cup shredded Pepper Jack cheese
- 10 soft corn tortillas
For Topping:
- Optional: Spicy Cilantro Yogurt Sauce
- 1 avocado, sliced or diced
- ¼ cup fresh chopped cilantro
- ¼ 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 garlic and onions and sauté for 5 minutes until onions are translucent. Stir in chili powder, cumin, oregano, and cayenne pepper and cook for 30 seconds to develop flavor. Add tomato sauce, chicken broth, and tomato paste, then bring to a boil. Reduce heat to medium-low and simmer for 15-20 minutes. Stir in apple cider vinegar and season with salt and pepper to taste.
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Grease a 9×13 inch baking pan lightly with olive oil or avocado oil. Spread ¾ cup of the prepared enchilada sauce evenly on the bottom of the pan.
- Warm the tortillas: Warm the corn tortillas by microwaving each for about 15 seconds on a plate, then cover with a warm towel to keep them soft and pliable to prevent breaking during rolling.
- Assemble the enchiladas: Lay a warmed tortilla flat, then spread 2 tablespoons of refried beans, followed by a few tablespoons of shredded chicken, 1 heaping tablespoon of Colby Jack cheese, and 1 tablespoon of enchilada sauce. Roll the tortilla tightly and place it seam-side down in the prepared baking pan. Repeat this process with all tortillas.
- Add sauce and cheese topping: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining ½ cup of shredded Colby Jack cheese and the ½ cup of shredded Pepper Jack cheese to create a cheesy crust.
- Bake: Bake uncovered in the preheated oven for 25-30 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Cool and garnish: Remove from the oven and let cool for 5 minutes. Garnish with sliced avocado, fresh cilantro, and chopped red or green onions. Optionally drizzle with spicy cilantro yogurt sauce for an extra flavor boost before serving.
Notes
- You can substitute the homemade enchilada sauce with one 28-ounce can of store-bought red enchilada sauce for convenience.
- Use soft corn tortillas to avoid cracking while rolling the enchiladas.
- This recipe is freezer-friendly; assemble and freeze before baking for an easy make-ahead meal.
- Customize by adding other fillings like sautéed vegetables or different cheese blends.
- Serve with spicy cilantro jalapeño yogurt sauce for a vibrant, creamy topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
