On the menu tonight, Chicken Bean and Cheese Enchiladas!
I had some leftover chicken that I needed to do something with, so I decided to make enchiladas. When I was looking at recipes, I started on my own site because I know I’ve made a few varieties of enchiladas in the past. Surprisingly, I hadn’t made a chicken and bean version – until now!
Mrs wanted a version with red enchilada sauce, so that’s what she got. The entire dish went together pretty easily. There was minimal chopping and after that I mixed everything in a bowl to prepare for assembly. I used 6″ corn tortillas to wrap the filling.
The next time you’re in the mood for Mexican food, I hope you’ll try my version of Chicken Enchiladas!
Chicken Bean and Cheese Enchiladas
(No Ratings Yet)
Loading...Chicken Bean and Cheese Enchiladas
Ingredients
- 3 cups cooked and chopped chicken (I used chicken thighs, but a whole rotisserie chicken would be perfect)
- 12 - 14 6 inch corn tortillas
- 1/2 - 1 Vidalia onion, diced
- 1 Jalapeno pepper, seeded and diced
- 1 15 oz can re-fried beans
- 3 cups Shredded Monterey Jack Cheese
- 1 1/2 tsp oregano
- 1/4-1/2 tsp cayenne pepper
- 16 0z can red enchilada sauce
- Kosher salt and freshly ground pepper to taste
- Sour cream for service
Instructions
Pre-heat oven to 375 degrees
Pre-heat a medium pan over medium heat, add about a tablespoon of olive oil along with the onion and jalapeno
Cook until translucent, about 5-6 minutes, then set aside to cool
In a large mixing bowl, combine the re-fried beans, 1 cup of the shredded cheese, oregano, cayenne pepper, chopped chicken
Add the onions and jalapeno, stir to combine and season with a little Kosher salt and freshly ground pepper
Prepare a 13x9in baking dish with spreading enough of the enchilada sauce on the bottom of the baking dish
Prepare the tortillas by putting them on a plate and cover with a damp kitchen or paper towels, then microwave for 30 seconds to a minute to make them more pliable
Start filling the tortillas with approximately 1/4 cup of the filling. I used an ice cream scoop that was about 1/4 cup
Spread the mixture of the filling down the middle of the tortilla and roll as tightly as you can without breaking it
Place the filled tortilla in the baking dish, seam-side down, repeat with the rest of the tortillas, filling the baking dish
Spoon the rest of the enchilada sauce over each filled tortilla, making sure they all have some sauce on them
Sprinkle the remaining cheese over the enchiladas, then put the baking dish in the oven
Bake for about 30 minutes or until the cheese is bubbly and a little browned. Feel free to use the broiler if you like
Serve with a little sour cream and any other toppings you might like