Chicken and Red Bean Enchiladas

Chicken and Red Bean Enchiladas

67

"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."
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Ingredients

servings 512 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

67
  1. 85 Ratings

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Most helpful positive review

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 ha...

Most helpful critical review

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.

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 ha...

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 add...

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 ...

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 ch...

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 turk...

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.

This was a nice variation from more traditional enchiladas. They were very flavorful and filling. They freeze well, too.