Bean Chicken Enchiladas Recipe

Introduction

Bean Chicken Enchiladas are a hearty, flavorful, and satisfying dish that brings together tender shredded chicken, creamy beans, and a zesty enchilada sauce, all wrapped up in warm tortillas. Whether you’re looking for a comforting weeknight dinner, a family-friendly meal, or a crowd-pleasing dish for a gathering, these enchiladas are a perfect choice. They combine rich, savory flavors with a balance of textures that everyone will love.

This dish is both filling and flavorful, offering a combination of proteins, fiber, and savory goodness that can be customized with your favorite toppings and variations. The beauty of Bean Chicken Enchiladas lies in their simplicity—they’re easy to assemble and cook, while still delivering all the deliciousness you want from a Mexican-inspired meal.

Why You’ll Love Bean Chicken Enchiladas

• Tasty and Flavorful: The combination of shredded chicken, beans, and enchilada sauce makes for a flavorful and filling dish that hits all the right notes.
• Perfect for Meal Prep: These enchiladas make great leftovers and store well, making them ideal for meal prep or preparing ahead of time for busy weeks.
• Customizable: You can easily modify the recipe by adding different vegetables, switching up the beans, or experimenting with various cheeses and toppings to suit your preferences.
• Kid-Friendly: With mild flavors and plenty of cheese, this dish is a hit with children and adults alike, making it a great choice for family dinners.
• Simple to Make: With just a few ingredients and an easy assembly process, Bean Chicken Enchiladas come together quickly, allowing you to enjoy a delicious homemade meal without much effort.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Servings: Approximately 6 servings
• Calories per Serving: Around 350-400 calories per serving, depending on portion sizes and ingredients.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 12-15g
• Carbohydrates: 40-45g
• Protein: 25-30g
• Fiber: 6-8g
• Sugar: 5-7g

Ingredients

For the Bean Chicken Enchiladas:

• 3 cups cooked, shredded chicken (about 2 large chicken breasts or 4 thighs)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 ½ cups red enchilada sauce (store-bought or homemade)
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 cup sour cream (optional, for topping)
• 8-10 flour tortillas (6-inch)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish, optional)

Special Equipment

This dish requires only a few basic kitchen tools, which will help streamline the process:

1. Large Mixing Bowl: You’ll need a mixing bowl to combine the chicken, beans, and spices. A large bowl ensures there’s enough space to mix everything without making a mess.
2. Baking Dish: A 9×13-inch baking dish is the perfect size for this recipe. It allows the enchiladas to fit comfortably and bake evenly.
3. Pan or Skillet: A medium skillet is helpful for sautéing the onions and garlic before combining them with the chicken and beans. This step helps release their flavors and adds depth to the dish.
4. Measuring Spoons and Cups: Accurate measurements are important when preparing the enchilada sauce and seasoning, so having measuring spoons and cups handy is a must.
5. Grater: If you’re using a block of cheese, you’ll need a grater to shred it. Freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents.

Step-by-Step Instructions

1. Prepare the Chicken and Beans

If you haven’t already, cook and shred the chicken. You can easily do this by boiling the chicken breasts or thighs until cooked through (about 15-20 minutes), then shredding them with two forks. Alternatively, you can use pre-cooked rotisserie chicken for convenience.

Once the chicken is shredded, place it in a large mixing bowl. Add the black beans and pinto beans, ensuring they are drained and rinsed thoroughly. These beans provide additional protein and fiber, making the enchiladas hearty and filling.

2. Sauté the Onion and Garlic

In a medium skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, or until the onion becomes translucent and fragrant. The onions and garlic add an extra layer of flavor to the filling mixture. Once they’re done, add them to the chicken and beans in the mixing bowl.

3. Season the Mixture

Add the cumin, chili powder, smoked paprika, salt, and pepper to the chicken and bean mixture. These spices give the enchiladas a traditional Mexican flavor, with a hint of warmth from the cumin and chili powder, and a smokiness from the paprika. Mix everything together until the spices are evenly distributed throughout the filling.

4. Prepare the Tortillas

If your tortillas are a bit stiff, warm them in the microwave or on a hot skillet for 10-15 seconds to make them more pliable. This will make it easier to roll the enchiladas without breaking them. Once they are warm, set them aside.

5. Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread about ½ cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish. This helps prevent the tortillas from sticking to the pan and adds moisture to the base of the dish.

Take one tortilla and spoon about ¼ to ½ cup of the chicken and bean mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them in a single layer in the baking dish. Depending on the size of your dish, you may have to layer the enchiladas on top of each other.

6. Top with Sauce and Cheese

Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, making sure to cover each one evenly. Then sprinkle the shredded cheddar cheese (or Mexican cheese blend) generously over the sauce. The cheese will melt and create a gooey, delicious topping for the enchiladas.

7. Bake the Enchiladas

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden. The enchiladas should be hot all the way through, and the sauce should be bubbling around the edges.

8. Garnish and Serve

Remove the enchiladas from the oven and allow them to rest for a few minutes before serving. Garnish with fresh cilantro, if desired, and serve with sour cream on the side for an extra creamy touch.

Tips for Perfect Bean Chicken Enchiladas

• Use Rotisserie Chicken: To save time, use rotisserie chicken. It’s already cooked and shredded, which makes it a convenient option for weeknight dinners.
• Customize the Beans: You can swap out the black beans and pinto beans for other types of beans, such as kidney beans or white beans, depending on your preference.
• Use Fresh Tortillas: If possible, use fresh, soft tortillas. They will hold up better than pre-packaged, hard tortillas and create a more enjoyable texture.
• Make It Spicy: If you enjoy a little heat, add some diced jalapeños or a pinch of cayenne pepper to the filling or sauce.
• Don’t Overfill: Be careful not to overfill the tortillas, as this can cause them to burst while baking. A small amount of filling is just enough to make a satisfying enchilada.
• Double the Recipe: If you’re feeding a crowd or want leftovers for the week, you can easily double the recipe and make a large batch. These enchiladas store well in the fridge for up to 4 days or freeze for up to 3 months.

Variations of Bean Chicken Enchiladas

• Vegetarian Bean Enchiladas: For a vegetarian version, omit the chicken and add extra beans, corn, or even sautéed spinach for a filling, meatless option.
• Spicy Bean Chicken Enchiladas: Add chopped green chilies or jalapeños to the filling for a spicier enchilada. You can also switch out the mild enchilada sauce for a spicier one.
• Cheesy Chicken Bean Enchiladas: For extra cheese, add a layer of cheese between the tortillas as you assemble the enchiladas. The more cheese, the better!
• Bean Chicken Enchilada Casserole: If you want to skip rolling the tortillas, you can layer the chicken, beans, and tortillas in a casserole-style dish, then top with sauce and cheese before baking.

Storage and Shelf Life

Bean Chicken Enchiladas are a great option for meal prep, as they store well in the fridge and freezer.

• Refrigerator: Store leftover enchiladas in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven until warmed through.
• Freezer: To freeze, wrap individual enchiladas in plastic wrap or foil and place them in a freezer-safe container or bag. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven.

Side Dishes and Pairings for Bean Chicken Enchiladas

Pair these enchiladas with complementary sides to create a complete meal:

• Mexican Rice: A side of seasoned Mexican rice is a classic pairing with enchiladas. The rice soaks up the extra sauce and adds another layer of flavor.
• Guacamole and Chips: Serve with fresh guacamole and tortilla chips for a crunchy and creamy side that balances the richness of the enchiladas.
• Refried Beans: Refried beans are another traditional side dish that pairs perfectly with enchiladas. They’re creamy and savory and make the meal even more filling.
• Corn on the Cob: Grilled or roasted corn on the cob adds a sweet, smoky flavor to balance out the savory enchiladas.

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Conclusion

Bean Chicken Enchiladas are a delicious, easy-to-make dish that combines the flavors of tender chicken, creamy beans, and zesty enchilada sauce. This meal is perfect for busy nights, meal prepping, or serving to guests. Whether you stick to the classic version or try one of the many variations, these enchiladas will become a family favorite in no time. With their comforting flavors, simple ingredients, and customizable nature, Bean Chicken Enchiladas are sure to be a hit on your dinner table!