Chicken and Red Bean Enchiladas

Chicken and Red Bean Enchiladas

64 Reviews 9 Pics
USA WEEKEND columnist Pam Anderson
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (64)

Rate This Recipe
Becky
63

Becky

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!

HAZELV
42

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.

MAYDOE2U16
32

MAYDOE2U16

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.

More Reviews

Similar Recipes

Chicken Enchiladas I
(1,613)

Chicken Enchiladas I

Easy Chicken Enchiladas
(604)

Easy Chicken Enchiladas

Layered Chicken and Black Bean Enchilada Casserole
(551)

Layered Chicken and Black Bean Enchilada Casserole

Bean Potato Enchiladas
(40)

Bean Potato Enchiladas

Healthier Chicken Enchiladas I
(25)

Healthier Chicken Enchiladas I

Hobart's Chicken and Red Bean Soup
(13)

Hobart's Chicken and Red Bean Soup

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Enchiladas I

>

next recipe:

Fiesta Chicken and Black Bean Enchiladas from Mission(R)