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Chicken and Red Bean Enchiladas

SUBMITTED BY: USA WEEKEND columnist Pam Anderson      PHOTO BY: gapch1026

"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 & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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.

This recipe was originally featured in the USA WEEKEND article  Rottisserie Chicken Jump-starts Snazzy Meals  on September 5, 2004.

Find the Perfect Recipe from  Pam Anderson .

Pam Anderson is the author of four cookbooks, including her latest,  Perfect Recipes for Having People Over .

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

The reviewer gave this recipe 4 stars. This recipe averages a 0 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 next time I'll go with pintos instead. I will make this again. The family loved it.

21 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 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 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!

10 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 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 cups of pepper jack, and I also was not able to find corn tortillas in the size suggested, so I used flour tortillas. I will definitely be making this again!

6 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 525

  • Total Fat: 24.4g
  • Cholesterol: 92mg
  • Sodium: 1374mg
  • Total Carbs: 44.3g
  •     Dietary Fiber: 7.5g
  • Protein: 35g

VIEW DETAILED NUTRITION

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