Chicken and Refried Bean Enchiladas
Transform your weeknight dinner routine with these irresistible Chicken and Refried Bean Enchiladas, a hearty and flavor-packed dish that's ready in just 40 minutes! This recipe combines shredded chicken, creamy refried beans, and a bold blend of chili powder and cumin for a filling that's perfectly seasoned and satisfying. Rolled in soft flour tortillas, smothered in rich red enchilada sauce, and topped with gooey melted Mexican blend cheese, every bite is a celebration of classic Tex-Mex flavors. Customize your enchiladas with optional toppings like fresh cilantro, diced avocado, and a dollop of sour cream for a personal touch. Perfect for serving a hungry crowd or spicing up family dinners, this easy enchilada recipe is a comforting crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 1 cup Refried beans
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 8 pieces Flour tortillas (8-inch)
- 2 cups Red enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
- 1 piece Diced avocado (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or casserole dish with cooking spray or a small amount of oil.
In a large mixing bowl, combine the shredded chicken, refried beans, chili powder, cumin, salt, and black pepper. Stir well until evenly mixed.
Spread about 1/4 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken and bean mixture onto the center of the tortilla. Sprinkle a small handful of shredded cheese on top of the filling.
Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas, filling, and cheese.
Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top, making sure to cover all the tortillas.
Sprinkle the remaining shredded cheese over the sauced enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crisp.
Remove the dish from the oven and let it cool for 5 minutes before garnishing with chopped cilantro, if desired.
Serve warm with sour cream, diced avocado, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
3680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 10931 mg | 475% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 30.0 g | ||
| Protein | 240.7 g | 481% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2440 mg | 188% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 3598 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
