Chicken and Bean Enchiladas

It’s been a while since I said I would do an enchilada recipe to share with you all. Couldn’t decide if I should make a vegetarian filling or something with meat. I finally decided to use chicken and vegetable filling and I am so glad I did so. These Chicken and Bean Enchiladas are really flavorful, healthy and make a perfect lunch or dinner.

Even though it is a very popular recipe in the United States, few know about it in Europe. For those who are not familiar with this dish, Enchiladas are a Mexican dish, made with tortillas, which are rolled around various fillings, covered with chili sauce and cheese and baked until the cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream.

There can be many variations for the filling, which can include more types of meat, vegetables and cheese.

As usual, I wanted to make everything from scratch, therefore I boiled the chicken with a lot of vegetables, a day before and prepared this way the chicken stock I needed for Enchilada sauce. Next, I did the Enchilada sauce and tortillas and so everything was ready to assemble the chicken and bean enchiladas the next day.

If you are in a rush, you can simply use store-bought roasted chicken, tortillas and sauce. This way you will need no more than 15 minutes to have it all prepared and ready to place in the oven.

Hope you will try this amazing and comforting Chicken and Bean Enchiladas as I am sure it will become a family favorite. If you do, make sure to share the photos with me on Instagram. I love to see how the dish turns out for you. Enjoy!

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Chicken and Bean Enchiladas

5 from 1 vote

Chicken and bean enchiladas recipe, really flavorful, healthy and makes a perfect lunch or dinner. Made with homemade tortillas and homemade Enchilada sauce.

Servings 6 servings

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

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Ingredients

  

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• 6 flour tortillas (8 inch-20cm)

Enchilada sauce

• 2 tbsp (30 ml0 vegetable oil
• 1 small onion , chopped
• 2 garlic cloves , minced
• 1 tbsp (10g) flour
• 2 tsp (6g) chili powder
• 1/2 cup (120g) tomato paste
• 2 cups (500ml) chicken stock
• 1/2 tsp (1g) ground cumin
• 1/2 tsp (1g) ground coriander
• 1/2 tsp (1g) oregano
• 1 tsp (5g) salt

Chicken Bean Filling

• 2 cups (300g) chicken breast , cooked and shredded (from about 1 pound uncooked chicken breast)
• 1 red chili pepper , chopped
• 1 cup (100g) cheddar cheese , grated
• 3/4 cup (180g) enchilada sauce
• 1/2 cup (90g) red kidney beans , cooked
• fresh cilantro , chopped

Topping

• Remaining enchilada sauce
• 1 cup (100g) cheddar cheese , grated

Optional Garnish

• Fresh cilantro or parsley
• sour cream
• spring onion , chopped

Instructions

 

• If you want to do everything from scratch, you can cook the chicken, prepare the sauce, and tortillas one day in advance. For homemade tortillas you can find the recipe here. Refrigerate and use the next day for assembling the enchiladas.

  How to prepare Enchilada sauce:

  In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
• Add flour and cook for 1 minute.
  
• Add chili powder, tomato paste, chicken stock, and spices:oregano, coriander, cumin and salt. Stir to combine.
• Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
  
• How to prepare the Enchilada casserole:

  Preheat oven to 350 F (180C).
• Grease with butter a 8X12 (20x30cm) baking dish. Place a small amount of sauce on the bottom of the baking dish.
  
• Prepare the ingredients for the filling, the cheese, red chili pepper, beans, and shred the cooked chicken breast.
  
• Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
  
• Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
  
• Repeat with remaining tortillas.
  
• Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
  
• Bake for 30 minutes until the cheese is melted.
• Serve with chopped cilantro/parsley, chopped green onion and sour cream.

Video

Nutrition

Serving: 1gCalories: 374kcalCarbohydrates: 29.8gProtein: 33.3gFat: 14.4gSaturated Fat: 5.1gCholesterol: 63mgSugar: 4.6g

Calories: 374kcal

Course: Main Course

Cuisine: Mexican

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