Chicken and Red Bean Enchiladas Recipe - Allrecipes.com
Chicken and Red Bean Enchiladas Recipe

Chicken and Red Bean Enchiladas

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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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.
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Footnotes

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

Most Helpful Positive Review
Dec 06, 2008

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!

 
Most Helpful Critical Review
Nov 13, 2006

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.

 
Nov 04, 2005

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.

 
Sep 03, 2007

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.

 
May 05, 2006

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!

 
Mar 16, 2007

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.

 
Jun 17, 2008

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!

 
Nov 02, 2008

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.

 

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Nutrition

  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 937 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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