Description
This recipe features tender chicken enchiladas filled with refried beans and a flavorful homemade sauce, perfect for a hearty meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (15 oz) refried beans
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce (homemade: 2 cups tomato sauce, 2 tsp chili powder, 1 tsp cumin, salt to taste)
- 1 tsp oregano
- Salt and pepper to taste
- Optional: Chopped cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, sauté onion and garlic until softened.
- Add shredded chicken, refried beans, oregano, salt, and pepper; mix well.
- Warm tortillas in the microwave for 30 seconds to make them pliable.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll up.
- Place seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Let cool for 5 minutes before serving. Garnish with cilantro if desired.
Notes
For a spicier version, add diced jalapeños to the filling. This dish pairs well with Mexican rice or guacamole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 35g
- Protein: 25g