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Tacky Rooster and Refried Bean Enchiladas

Tacky Rooster and Refried Bean Enchiladas

Cheesy Chicken and Refried Bean Enchiladas

Cheese and refried beans meld collectively to create a flavorful layer in these Tacky Rooster and Refried Bean Enchiladas.

Cheesy Chicken and Refried Bean Enchiladas

Rooster and Bean Enchiladas

Oh, how my household loves enchiladas. It’s nearly ridiculous how typically we make and eat them. Usually we serve them piping sizzling with tortilla chips on the aspect to scoop up all of the tacky melted deliciousness.

Nothing beats a gooey cheese pull and these enchiladas don’t disappoint in that division. For essentially the most flavorful cheese on this dish go together with sharp cheddar or a Mexican mix.

Mexican mix cheese is price it for its taste and melting skills. It’s normally a mix of Monterey Jack, cheddar, Asadero, and Queso which all issue into how nicely it melts into that creamy, gooey goodness.

Pork, beef, and hen all work fairly nicely for enchiladas. For this recipe, I take advantage of rotisserie hen – although, in a pinch, canned hen from the pantry will work as nicely.

These hen and bean enchiladas will likely be scoopable after resting for Quarter-hour out of the oven. Let the dish relaxation a bit longer if you wish to slice the enchiladas versus scoop them onto plates.

We sometimes serve them heat and scoopable with loads of tortilla chips on the aspect for scooping the enchiladas.

Refried Bean Enchiladas

Refried Bean Enchiladas

Whereas the vast majority of my enchilada recipes do comprise beans, hen with refried beans is a brand new variation for us and it’s been an enormous hit! The refried beans type a creamy tacky layer and the flavors work fantastically collectively.

Canned refried beans are a improbable, easy hack for these enchiladas. I discover that heating them after which barely smashing or smearing them with a spoon helps to make them spreadable within the enchiladas.

Impressed by the Tacky Beef and Bean Burritos that we additionally make with refried beans, these enchiladas are a good simpler possibility that satisfies the craving properly.

Chicken and Refried Bean Enchiladas

Refried Bean Enchilada Recipe

Whereas this recipe could seem prolonged at first look, it’s truly fairly easy. You’ll layer tortillas with refried beans, chunks of hen, and cheese. Then pop the casserole within the oven till the whole lot is sizzling and melted.

Kitchen Tip: I take advantage of this pan to make these enchiladas.

  1. Preheat oven to 350°F. In a big skillet, warmth the oil over medium-high warmth. Add the onion and cook dinner till softened, about 5 minutes. Add the garlic, stir and cook dinner for a further minute, till aromatic.
  2. Stir within the enchilada sauce (reserving 1/2 cup of sauce) and the inexperienced chili. Add 3/4 teaspoon cumin, crimson pepper flakes, and salt. Style and add extra salt as wanted. Add the hen and stir to mix. Take away from the warmth.
  3. Scoop the refried beans right into a saucepan or giant skillet over medium warmth. Heat and smash a bit with a wood spoon till clean and spreadable. Take away from the warmth.
  4. Drizzle ¼ cup of the reserved enchilada sauce into the underside of a deep 9×13 baking dish. Place a stack of corn tortillas on a chopping board and lower into 6 pie formed wedges. Place a single layer of tortilla wedges throughout the underside of the pan.
  5. Scoop half of the beans over the tortillas in small spoonfuls and flatten a bit with the again of a spoon. Sprinkle with about ¾ cup of cheese. Layer tortillas over the cheese. Scoop half of the hen combination over the tortillas and sprinkle with a tablespoon or so of cilantro. Layer with about ¾ cup of cheese and one other layer of tortillas.
  6. Repeat the layers. Prime the ultimate tortillas with the remaining enchilada sauce and sprinkle with the final of the cheese. Bake till the cheese has melted and the sides are effervescent, about Quarter-hour. Take away from the oven and sprinkle with remaining cilantro and inexperienced onions. Let cool 10-Quarter-hour earlier than serving.
Chicken Enchiladas

Enchilada Recipes

When you’re in search of extra nice enchilada recipes to attempt, try the 30 Minute Rooster EnchiladasBBQ Rooster EnchiladasRooster Enchilada Dip, and these Breakfast Enchiladas.

For simpler Mexican meals dinner concepts, attempt some enchiladastacos, or these Smothered Rooster BurritosMexican Lasagna and Stuffed Bell Peppers are a pair extra favorites with my crew.

Cheesy Chicken Enchiladas

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Servings: 8 servings

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced small, about 1 cup
  • 4 garlic cloves, minced
  • 29 ounces crimson or inexperienced chile enchilada sauce, ½ cup reserved
  • 7 ounces diced roasted inexperienced chili, about ¾ cup
  • 1 teaspoon floor cumin
  • ½ teaspoon crimson pepper flakes
  • ½ teaspoon salt, alter to style
  • 4 cups cooked hen, chopped or shredded bite-size
  • 28 ounces refried beans
  • 12-16 white corn tortillas lower into pie-shaped triangles
  • 3 cups cheddar or Mexican mix shredded cheese
  • ½ cup recent cilantro, chopped, reserve 1-2 tablespoons for topping
  • 2 inexperienced onions, sliced skinny
  • Preheat oven to 350°F. In a big skillet, warmth the oil over medium-high warmth. Add the onion and cook dinner till softened, about 5 minutes. Add the garlic, stir and cook dinner a further minute, till aromatic.

  • Stir within the enchilada sauce (reserving 1/2 cup of sauce) and the inexperienced chili. Add 3/4 teaspoon cumin, crimson pepper flakes, and salt. Style and add extra salt as wanted. Add the hen and stir to mix. Take away from the warmth.

  • Scoop the refried beans right into a saucepan or giant skillet over medium warmth. Heat and smash a bit with a wood spoon till clean and spreadable. Take away from the warmth.

  • Drizzle ¼ cup of the reserved enchilada sauce into the underside of a deep 9×13 baking dish. Place a stack of corn tortillas on a chopping board and lower into 6 pie formed wedges. Place a single layer of tortilla wedges throughout the underside of the pan.

  • Scoop half of the beans over the tortillas in small spoonfuls and flatten a bit with the again of a spoon. Sprinkle with about ¾ cup of cheese. Layer tortillas over the cheese. Scoop half of the hen combination over the tortillas and sprinkle with a tablespoon or so of cilantro. Layer with about ¾ cup of cheese and one other layer of tortillas.

  • Repeat the layers. Prime the ultimate tortillas with the remaining enchilada sauce and sprinkle with the final of the cheese. Bake till the cheese has melted and the sides are effervescent, about 15 mintues. Take away from the oven and sprinkle with remaining cilantro and inexperienced onions. Let cool 10-Quarter-hour earlier than serving.

Energy: 502kcal · Carbohydrates: 39g · Protein: 36g · Fats: 22g · Saturated Fats: 10g · Polyunsaturated Fats: 2g · Monounsaturated Fats: 6g · Ldl cholesterol: 95mg · Sodium: 1812mg · Potassium: 287mg · Fiber: 9g · Sugar: 10g · Vitamin A: 1292IU · Vitamin C: 3mg · Calcium: 380mg · Iron: 3mg

Refried Bean Enchiladas
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