Hey, fellow food lover! If you’re on the lookout for a comforting dish that packs a punch of flavor, look no further than these Chicken Enchiladas with Refried Beans and Homemade Sauce. This delightful recipe is perfect for family gatherings and casual dinners alike, making it a crowd-pleaser that everyone will enjoy. With layers of savory chicken, creamy refried beans, and mouthwatering homemade sauce, these enchiladas are sure to warm your heart and fill your belly!
A Bit About the Recipe
Enchiladas are a classic Mexican dish that has captured the hearts (and stomachs) of so many. This version combines the goodness of shredded chicken and refried beans, all wrapped in soft corn tortillas and topped with a rich, flavorful sauce. The homemade enchilada sauce adds a personal touch, making your dish stand out from typical pre-made options. Plus, you can easily adjust the spice level to suit your taste. Let’s dive into this delicious recipe!
Ingredients for Chicken Enchiladas with Refried Beans and Homemade Sauce:
To make these scrumptious enchiladas, gather the following ingredients:
For the Enchilada Sauce:
- Olive oil: 1 tablespoon
- Small white onion: 1, finely minced
- Garlic: 4 cloves, minced
- Chili powder: 2–3 tablespoons
- Cumin: 1 teaspoon
- Dried oregano: 1 teaspoon
- Cayenne pepper: ¼ teaspoon (adjust to taste)
- Tomato sauce: 1 (15-ounce) can
- Chicken broth: 1 cup
- Tomato paste: 2 tablespoons
- Apple cider vinegar: 1 teaspoon
- Salt: to taste
For the Enchiladas:
- Cooked shredded chicken (breast or thighs): 2 ½ cups
- Refried black beans: 1 (15-ounce) can
- Colby Jack cheese, shredded: 1 ¼ cups, divided
- Pepper jack cheese, shredded: ½ cup
- Soft corn tortillas: 10
To Garnish:
- Avocado: 1, sliced or diced
- Fresh chopped cilantro: ¼ cup
- Chopped red or green onion: ¼ cup
How to Make Chicken Enchiladas with Refried Beans and Homemade Sauce – Step by Step:
Step 1: Prepare the Enchilada Sauce
Begin by heating the olive oil in a medium pot over medium-high heat. Add the minced garlic and onion, sautéing until the onions become translucent, about 5 minutes. Next, stir in the chili powder, cumin, oregano, and cayenne pepper; let the spices cook for about 30 seconds. Add the tomato sauce, chicken broth, and tomato paste. Stir and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes. Finally, stir in the apple cider vinegar and season with salt to taste.
Step 2: Preheat the Oven
While the sauce is simmering, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with olive oil or avocado oil to prevent sticking.
Step 3: Assemble the Enchiladas
Warm the corn tortillas in the microwave for 15 seconds to soften them, making them easier to roll without breaking. Place about 2 tablespoons of refried beans in each tortilla. Add a few tablespoons of shredded chicken and 1 tablespoon of Colby Jack cheese, along with a drizzle of enchilada sauce. Roll the tortillas and place them seam-side down in the prepared baking pan.
Step 4: Bake the Enchiladas
Pour the remaining enchilada sauce over the top of the rolled enchiladas, then sprinkle the remaining shredded cheeses (Colby Jack and pepper jack) on top. Bake for 25-30 minutes until the cheese is melted and bubbly. Let the enchiladas cool for about 5 minutes before serving.
Step 5: Garnish and Serve
Top the enchiladas with sliced avocado, chopped cilantro, and diced red or green onion. For an extra kick, drizzle with a spicy cilantro jalapeño yogurt sauce for added flavor.
Helpful Tips for Chicken Enchiladas with Refried Beans and Homemade Sauce:
- Make Ahead: You can prepare the enchiladas and refrigerate them before baking. Just add a few extra minutes to the baking time.
- Spice Level: Adjust the amount of cayenne pepper in the sauce to suit your preferred spice level!
- Freezing: These enchiladas freeze well. Just assemble, cover well with foil, and freeze for up to three months.
Serving Suggestions for Chicken Enchiladas with Refried Beans and Homemade Sauce:
These tasty enchiladas pair beautifully with a fresh side salad, Mexican rice, or crunchy tortilla chips. Consider serving with a refreshing mango salsa or a cooling sour cream to balance out the heat!
Storage and Leftovers for Chicken Enchiladas with Refried Beans and Homemade Sauce:
If you have leftovers (if you’re lucky!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. They also freeze well, allowing you to enjoy them later!
Frequently Asked Questions (FAQs) for Chicken Enchiladas with Refried Beans and Homemade Sauce:
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add more flavor and moisture, making them a great choice.
2. How can I make this recipe vegetarian?
Simply replace the chicken with additional beans or vegetables like bell peppers and zucchini.
3. What can I substitute for the refried black beans?
You can use pinto beans or even refried beans made from lentils for a different twist!
Conclusion
Now you have everything you need to create mouthwatering Chicken Enchiladas with Refried Beans and Homemade Sauce. Give this comforting recipe a try, and don’t forget to share your experience and any fun tweaks you made along the way! Happy cooking!