Description
Delicious chicken enchiladas stuffed with refried beans and topped with a flavorful homemade sauce.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (15 oz) refried beans
- 8 flour tortillas
- Homemade enchilada sauce: 2 cups tomato sauce, 1 tablespoon chili powder, 1 teaspoon cumin, 1 onion (chopped), 2 garlic cloves (minced)
- 1 cup shredded cheese
- Optional toppings: sour cream, cilantro
Instructions
- Preheat oven to 375°F.
- In a skillet, heat refried beans and mix with shredded chicken.
- Spread a thin layer of homemade enchilada sauce in a baking dish.
- Fill each tortilla with the chicken-bean mixture, roll up, and place in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
For a spicier version, add jalapeños to the sauce. Pairs well with rice and 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