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Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce Recipe

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3.9 from 3 reviews

These Dreamy Refried Bean Chicken Enchiladas feature tender shredded chicken, creamy refried beans, and a rich homemade enchilada sauce baked to perfection. This gluten-free, protein-packed dinner is flavorful, easy to prepare, freezer-friendly, and perfect for family meals or entertaining guests.

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 (preferably refried black beans)
  • 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

  1. Prepare the Enchilada Sauce: Heat olive oil in a medium pot over medium-high heat. Add minced garlic and finely minced or grated onions, sauté for about 5 minutes or until the onions become translucent. Add chili powder, cumin, oregano, and cayenne pepper, stirring for 30 seconds to bloom the spices. Stir in tomato sauce, chicken broth, and tomato paste, then bring the mixture to a boil. Reduce heat to medium-low and simmer the sauce for 15-20 minutes. Finish by stirring in apple cider vinegar and seasoning with salt and pepper to taste.
  2. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive or avocado oil.
  3. Spread Sauce in Pan: Pour and spread ¾ cup of enchilada sauce evenly on the bottom of the prepared baking dish to prevent sticking and add flavor.
  4. Warm the Tortillas: Warm the soft corn tortillas in the microwave for about 15 seconds, then cover them with a warm towel to keep soft and pliable, which helps prevent cracking or breaking when rolling.
  5. Assemble the Enchiladas: Lay each warmed tortilla flat. Spread 2 tablespoons of refried beans onto each tortilla, then add a few tablespoons of shredded chicken, 1 heaping tablespoon of colby jack cheese, and about 1 tablespoon of enchilada sauce. Roll each tortilla tightly and place seam-side down in the sauced baking dish. Repeat until all tortillas are filled and placed in the pan.
  6. Add Sauce and Cheese on Top: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top with the remaining ½ cup of colby jack cheese and ½ cup of shredded pepper jack cheese for a flavorful, melty topping.
  7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is melted and bubbly and everything is heated through.
  8. Cool and Garnish: Remove the enchiladas from the oven and let cool for about 5 minutes. Garnish with sliced or diced avocado, chopped cilantro, and red or green onion if desired. Serve with optional spicy cilantro jalapeño yogurt sauce for an extra flavor boost.

Notes

  • If you prefer not to make homemade enchilada sauce, substitute with one 28-ounce can of red enchilada sauce.
  • This recipe can be customized easily—try different types of beans or cheeses for variations.
  • Enchiladas freeze well; you can assemble and freeze before baking or freeze leftovers for quick meals later.

Find it online: http://bitezly.com/dreamy-refried-bean-chicken-enchiladas-with-homemade-enchilada-sauce-recipe/