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Chicken and Red Bean Enchiladas

SUBMITTED BY: USA WEEKEND columnist Pam Anderson  PHOTO BY: CookinBug aka JL86 Supporting Member (Click to learn more about Supporting Membership)

"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."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups shredded rotisserie chicken
  • 1 (15.5 ounce) can small red or pinto beans, drained
  • 2 cups grated pepper Jack cheese
  • 1 medium-large onion
  • 2 tablespoons olive oil
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons sour cream
  • 12 corn tortillas (about 5 1/2 inches in diameter)
  • Optional garnish:
  • chopped fresh cilantro
  • hot red pepper sauce

DIRECTIONS

  1. Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
  2. Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
  3. Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
  4. Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

FOOTNOTES


REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on nov. 4, 2005 by HAZELV 
I used the leftovers from a whole chicken for this one, and light red kidney beans. I think... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on may 5, 2006 by OTTOS2 
I boiled a whole chicken for this recipe then used some of that for this. You couldn't taste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on sep. 3, 2007 by MAYDOE2U16 
This was excellent. These were the best enchiladas I've ever made. The only thing I'd change... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on aug. 3, 2006 by erica9983 
I thought this was great! I used one cup of pepper jack and one cup of cheddar instead of two... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on nov. 2, 2008 by gapch1026 
These are easy and amazingly good enchiladas...but with no added seasoning I thought they may... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on aug. 8, 2006 by THE DANKES 
This was a nice variation from more traditional enchiladas. They were very flavorful and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on mar. 16, 2007 by JulieCC 
These are excellent. My son picked these for his 9 year birthday dinner. I did use flour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed on dec. 6, 2008 by Becky 
This meal is great and I have cooked it many times now. The only change is instead of using... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed on jun. 17, 2008 by P. Stevenson 
Great recipe! I recommend adding some spices to the tomato sauce; I added chili powder, cumin,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed on nov. 13, 2006 by LINDA MCLEAN 
As written, this recipe would have been quite bland for our tastes. I used mexican seasonings... MORE

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Nutritional Information
Chicken and Red Bean Enchiladas

Servings Per Recipe: 6

Amount Per Serving

Calories: 517

  • Total Fat: 24.4g
  • Cholesterol: 95mg
  • Sodium: 1270mg
  • Total Carbs: 42.1g
  •     Dietary Fiber: 8.1g
  • Protein: 33.3g

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