Name: Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 2 ½ cups cooked shredded chicken (breast or thighs); 1 (15 ounce) can refried beans (preferably refried black beans); 1 ¼ cup shredded colby jack or Mexican cheese, divided; ½ cup shredded pepper jack cheese; 10 soft corn tortillas; Optional: Spicy Cilantro Yogurt Sauce; 1 avocado, sliced or diced; ¼ cup fresh chopped cilantro; ¼ cup chopped red onion or diced green onion

If you’re craving a comforting and flavorful dinner that feels like a warm hug, then you have to try this Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe. It’s packed with tender shredded chicken, creamy refried beans, and smothered in a rich, homemade enchilada sauce that truly elevates the dish to something special. Whether you’re cooking for your family or meal prepping for the week, these enchiladas bring the perfect balance of savory, spicy, and cheesy goodness that you’ll keep coming back for again and again.

Ingredients You’ll Need

A white soft tortilla lies flat on a white marbled surface, topped with a first layer of cooked black beans spread evenly. On top of the beans, there is a layer of shredded white chicken pieces scattered loosely. A small amount of shredded yellow and white cheese is sprinkled over the chicken, followed by a thick layer of chunky red salsa placed along the center of the tortilla. In the background to the right, there is a small stack of plain white tortillas. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines by using simple, wholesome ingredients that work together beautifully. Each one adds a unique element, from the spices that give the sauce its bold flavor, to the creamy beans and melty cheeses that make every bite irresistible.

Olive oil: A mild base for sautéing onions and garlic, adding a subtle richness.
White onion: Finely minced for sweetness and depth in the enchilada sauce.
Garlic cloves: Minced for that perfect aromatic punch.
Chili powder: The heart of the enchilada sauce’s smoky, spicy profile.
Cumin: Adds a warm, earthy undertone.
Dried oregano: A classic Mexican herb that lifts the sauce’s flavor.
Cayenne pepper: Just a hint of heat to keep things lively.
Tomato sauce: The rich, tangy base of the homemade enchilada sauce.
Chicken broth: Adds savory depth and helps balance the tomato sauce.
Tomato paste: Concentrates tomato flavor for a luscious sauce.
Apple cider vinegar: Brightens and balances the sauce with a touch of acidity.
Salt: Enhances all the flavors perfectly.
Cooked shredded chicken: Protein-packed and tender, the star filling.
Refried beans: Creamy and comforting, I recommend black beans for best flavor.
Colby jack cheese: Melts beautifully and adds a mild, creamy flavor.
Pepper jack cheese: Brings a little spicy kick inside and on top.
Soft corn tortillas: Essential for rolling without cracking, so be sure to warm them up.
Optional toppings: Avocado, fresh cilantro, and red or green onions brighten the dish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe

Step 1: Prepare the Enchilada Sauce

This homemade enchilada sauce is the heart of the dish and completely worth the little extra effort. Start by heating olive oil in a medium pot over medium-high heat. Add the finely minced onion and garlic, cooking until the onion becomes translucent and the kitchen smells heavenly. Stir in chili powder, cumin, oregano, and cayenne to toast these spices just enough to unlock their full flavor. Then add tomato sauce, chicken broth, and tomato paste, bringing the mixture to a boil before reducing the heat and simmering it gently for 15 to 20 minutes. Finally, stir in the apple cider vinegar and season with salt and pepper to taste. This rich and tangy sauce will coat your enchiladas with love and depth.

Step 2: Prep Your Pan and Tortillas

While the sauce simmers, preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish with olive or avocado oil. This will keep your enchiladas from sticking and help them bake up beautifully. Then warm your corn tortillas to make rolling them easier and less likely to crack. A quick 15-second microwave zap followed by wrapping them in a warm towel is the perfect trick. Soft corn tortillas are key — they hold everything together while adding that authentic texture we all crave.

Step 3: Assemble the Enchiladas

Now for the fun part. Spread about three-quarters of a cup of your homemade enchilada sauce evenly across the bottom of your prepared baking dish. Then, one by one, fill each tortilla with a layer of refried beans, a generous handful of shredded chicken, a sprinkle of colby jack cheese, and a spoonful of enchilada sauce. Roll each up carefully and place seam-side down in the pan—this keeps them neat and helps them bake without unraveling. Keep going until all tortillas are filled and snug in the dish.

Step 4: Top and Bake

Pour the remaining enchilada sauce generously over the rolled tortillas, making sure they’re smothered in that irresistible homemade goodness. Then sprinkle the rest of your colby jack cheese plus the pepper jack cheese on top for a melty, spicy crust that’s nothing short of dreamy. Pop the pan into the oven and bake for about 25-30 minutes until bubbling and golden. Let the enchiladas rest for at least five minutes before serving to let all those flavors settle and mingle.

How to Serve Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe

A white rectangular baking dish filled with a layered baked dish, showing a top layer of melted yellow cheese with a slightly browned and bubbly texture, sprinkled with small pieces of chopped purple onion and fresh green cilantro leaves. Three slices of bright green avocado are placed evenly on top, adding a smooth texture contrast. The dish sits on a white marbled surface with a white textured cloth partially visible on the side, along with a small bowl of green sauce and some leafy cilantro in the corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A little fresh topping can add a whole new dimension to your enchiladas. Slice or dice some creamy avocado for richness, sprinkle chopped fresh cilantro for that punch of herbaceous brightness, and scatter some chopped red or green onion for a bit of sharpness and crunch. If you want to add some flair, drizzle with a spicy cilantro yogurt sauce to take your enchiladas to the next level of deliciousness.

Side Dishes

Pair these enchiladas with a crisp green salad or a side of Mexican street corn to balance the hearty main dish. Refried beans and Spanish rice are also fabulous companions that soak up extra sauce and keep your meal feeling authentically festive and filling.

Creative Ways to Present

For a fun twist, serve these enchiladas as individual portions in small ramekins or mini casserole dishes for a party or special dinner. You can also layer the filling and sauce for a deconstructed “enchilada bowl” that lets everyone customize their plate with toppings and sides.

Make Ahead and Storage

Storing Leftovers

These enchiladas reheat beautifully, so store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen when rested, so leftovers are just as tasty as fresh ones!

Freezing

If you want to save time on busy nights, assemble the enchiladas (without baking) and freeze them covered tightly with foil and plastic wrap for up to 3 months. When ready to enjoy, bake straight from frozen, adding a little extra time if needed.

Reheating

To reheat, simply place leftover enchiladas in an oven-safe dish and bake at 350 degrees Fahrenheit until warmed through, about 15-20 minutes. You can also microwave individual portions covered with a damp paper towel to keep them moist.

FAQs

Can I use store-bought enchilada sauce instead of making homemade?

Absolutely! While the homemade enchilada sauce adds amazing depth and freshness, using one 28-ounce can of red enchilada sauce is a convenient and tasty shortcut, especially when time is tight.

What kind of chicken works best for this recipe?

Both chicken breast and thighs work wonderfully here. Shredded cooked chicken from rotisserie, poached, or baked methods all make great filling with plenty of protein.

Are these enchiladas gluten-free?

Yes! Using soft corn tortillas keeps the dish naturally gluten-free, and all the other ingredients are free of gluten, making this a great choice for those with sensitivities.

Can I make this recipe vegetarian?

Definitely! Just skip the chicken and add more refried beans or a mix of sautéed veggies like peppers and zucchini for a hearty vegetarian version.

How spicy are these enchiladas?

The spice level is moderate thanks to the combination of chili powder and cayenne, but you can easily adjust by adding more or less cayenne or swapping pepper jack cheese for a milder alternative.

Final Thoughts

There’s something truly comforting and satisfying about these Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe that makes every dinner feel like a celebration. From the first bite to the last, the layers of creamy beans, tender chicken, and that perfectly rich sauce wrapped in soft corn tortillas will have you hooked. Give it a try soon—you just might find your new go-to weeknight dinner or a show-stopping dish for guests!

Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe

Ingredients You’ll Need