Saturday Night Chicken Cheese and Refried Bean Enchiladas
Turn your Saturday night into a fiesta with these irresistible Chicken, Cheese, and Refried Bean Enchiladas! Packed with tender shredded chicken, creamy refried beans, and a melty Mexican cheese blend, this dish delivers bold, comforting flavors in every bite. Flour tortillas are stuffed with a savory filling, rolled up, and smothered in rich enchilada sauce before being baked to bubbly, golden perfection. Topped with fresh cilantro and optional jalapeño slices for a zesty kick, these enchiladas pair beautifully with a dollop of sour cream. Ready in just 45 minutes, this is the ultimate crowd-pleasing recipe to elevate your weekend dinner routine. Perfect for serving a hungry family or spicing up a cozy night in, these enchiladas are sure to satisfy!
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 1 can (16 oz) refried beans
- 2 cups shredded Mexican cheese blend
- 1.5 cups enchilada sauce
- 8 pieces flour tortillas (8-inch)
- 1 tablespoon olive oil
- 0.5 cup diced onion
- 2 cloves minced garlic
- 2 tablespoons chopped cilantro (optional)
- 0.5 cup sour cream (for serving)
- 1 piece sliced jalapeño (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for about 4 minutes, or until softened and translucent. Stir in the minced garlic and cook for 1 additional minute.
In a large bowl, combine the shredded chicken, cooked onion mixture, refried beans, 1.5 cups of shredded Mexican cheese blend, and 0.5 cup enchilada sauce. Mix until well combined.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the rest of the tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish, ensuring all are well coated.
Sprinkle the remaining 0.5 cup of shredded Mexican cheese blend over the top of the enchiladas.
Cover the dish lightly with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly for 5 minutes. Garnish with chopped cilantro and sliced jalapeño if desired.
Serve warm with a dollop of sour cream on the side and enjoy your Saturday night feast!
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 624 mg | 48% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1024 mg | 22% | |
*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.
