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Nutrition Facts
Serving Size 1 (562g) Recipe makes 6 servings The following items or measurements are not included below: 3 cups chicken
Calories 937
Calories from Fat 498		(53%)
Amount Per Serving		%DV
	Total Fat 55.4g	85%
	Saturated Fat 22.7g	113%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 9.3g
	Trans Fat 0.0g
Cholesterol 102mg		34%
Sodium 2394mg		99%
Potassium 705mg		20%
Total Carbohydrate 75.9g		25%
	Dietary Fiber 15.2g	60%
	Sugars 4.3g
Protein 37.5g		74%
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Chicken and Refried Bean Enchiladas

Recipe #126225 | 1 hour | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Charmie777
Jun 16, 2005

I got this recipe from Rosarita Refried Beans. It's a nice change from regular enchiladas, and very easy and tasty!

SERVES 6 (change servings and units)

Ingredients

2 1/2 cups cheddar cheese, shredded
2 1/2 cups monterey jack cheese, shredded
3 cups chicken, cooked and shredded
1 (30 ounce) can refried beans
1/2 cup salsa
1/2 cup oil
2 dozen corn tortillas
2 (20 ounce) cans enchilada sauce

Directions

1
Combine both cheeses.
2
Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
3
Heat oil in small skillet.
4
Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
5
Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
6
Repeat with remaining tortillas and filling.
7
Top enchiladas with remaining sauce and cheese.
8
Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Beans
Cuisine > North American > Mexican
Preparation > Time to Make > < 60 mins
Occasion > Dinner Party

Featured Reviews for This Recipe

From: lovelysoulthief

On Dec 6, 2008

This recipe was delicious! i halved the recipe and still had lunch for my boyfriend and myself. We did, however, accidentally get "hot" enchilada sauce. and it was very spicy!

1 person found this review helpful

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From: BerrySweet

On Sep 9, 2008

Easy to throw together with leftover shredded chicken. Made as stated, except only used 2 cups of cheese (instead of 5!) and that was plenty for us. Also there was a lot of filling and it made 20 nice sized enchiladas. Had to fill up a second small pan. Thanks for a easy dinner!

0 people found this review helpful

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From: lazyme

On Jun 18, 2007

Good enchiladas! I halved the recipe for 2 of us and still had 4 enchiladas to freeze. I also used flour tortillas because that's what I had on hand. Thanks Charmie for a simple and tasty dish.

2 people found this review helpful

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From: Lysa

On Dec 30, 2006

These were wonderful! I used flour tortillas instead of corn, 2 chicken breasts (shredded in my Magic Bullet) and 1 box of reconstituted dried refried beans. Oh- and I only had one can of enchilada sauce- but that was okay, I just topped the whole dish with extra salsa instead. We are quite a bit at dinner, and th rest I've put into the freezer and will take to eat for lunch at work.

2 people found this review helpful

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Read all 7 reviews