Recipe by USA WEEKEND columnist Pam Anderson
"With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shredded rotisserie chicken
1 (15.5 ounce) can
small red or pinto beans, drained
grated pepper Jack cheese
1 (15 ounce) can
1 (14.5 ounce) can
corn tortillas (about 5 1/2 inches in diameter)
chopped fresh cilantro
hot red pepper sauce
This meal is great and I have cooked it many times now. The only change is instead of using tomato sauce and chicken broth, I just buy a can of premade enchilada sauce. Being in Florida, we have a lot of great Latino products at the grocery. It saves time, and the flavor is a bit bolder. I also mix some of the sauce in with the chicken, bean, and cheese mixture. Excellent!
As written, this recipe would have been quite bland for our tastes. I used mexican seasonings with this, a can of condensed bean and bacon soup and enchilada sauce rather than tomato sauce.
I used the leftovers from a whole chicken for this one, and light red kidney beans. I think next time I'll go with pintos instead. I will make this again. The family loved it.
This was excellent. These were the best enchiladas I've ever made. The only thing I'd change would be to maybe add a little salt and pepper for flavor. I loved the sauce and made it again added a little parmesan cheese and served it to guests as a low fat tomato alfredo sauce. This one is a keeper.
I boiled a whole chicken for this recipe then used some of that for this. You couldn't taste the beans very well, so I might add another half can or so next time. I didn't read the directions very carefully and added all the cheese to the chicken mixture. To speed this up, you could use tomato paste instead of boiling down the tomato sauce. Yum, yum! I will be making this again!
These are excellent. My son picked these for his 9 year birthday dinner. I did use flour tortillas and added the sauce after baking awhile so they wouldn't get soggy. I didn't have roasted chicken, so I grilled up some chicken breast seasoned with garlic and white pepper. I also used low sodium chicken broth, Mexican chili beans, added some sharp cheddar cheese, and added both chipolte and green chile powder for kick. Next time I'm going to use tomatoes and green chiles for some of the tomato sauce.
Great recipe! I recommend adding some spices to the tomato sauce; I added chili powder, cumin, garlic powder, & tarragon. Everyone in the family liked it!
These are easy and amazingly good enchiladas...but with no added seasoning I thought they may be slightly bland for my taste. So I mixed hot chile beans (undrained) with turkey (smoked deli turkey) and cheese for the enchilada filling. Added a little chipotle powder to the tomato sauce for extra smoky flavor. Mmm.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Red Bean Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 512
** Calories from Fat: 218
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make incredibly quick-and-easy chicken enchiladas.
See how to make saucy, New Mexico-style chicken enchiladas.
See how to make delicious chicken enchiladas the easy way!