Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce

PREP TIME 30minutes

COOK TIME 30minutes

TOTAL TIME 1hour

Serves 5

Ingredients

• For the enchilada sauce:

• 1 tablespoon olive oil

• 1 small white onion, very finely minced or grated

• 4 cloves garlic, minced

• 2-3 tablespoons chili powder

• 1 teaspoon cumin

• 1 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper

• 1 (15 ounce) can tomato sauce

• 1 cup chicken broth

• 2 tablespoons tomato paste

• 1 teaspoon apple cider vinegar

• Salt, to taste

• For the enchiladas:

• 2 1/2 cups cooked shredded chicken (breast or thighs work great!)

• 1 can refried beans (I like to use refried black beans for best flavour)

• 1 1/4 cup shredded cheese, divided

• 1/2 cup shredded pepper jack cheese (or just normal)

• 10 soft corn tortillas

• To garnish:

• 1 avocado, sliced or diced

• 1/4 cup fresh chopped cilantro

• 1/4 cup chopped red onion or diced green onion

Instructions

Prepare the enchilada sauce by heating oil in a medium pot over medium high heat. Add in garlic and onions and sauté for 5 minutes or until onions become translucent. Add in chilli powder, cumin, oregano and cayenne pepper and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, broth, tomato paste then bring to a boil. Reduce heat to a medium low and simmer for about 15-20 minutes. Lastly stir in apple cider vinegar, then add salt and pepper to taste. **NOTE: if you don't want to use homemade enchilada sauce, feel free to use 1 can of red enchilada sauce.

Preheat oven to 350 degrees F. Grease a 9x13 inch pan with a little olive oil or avocado oil.

Begin by spreading ¾ cup of enchilada sauce on the bottom of a 9x13 inch baking pan.

Next, warm up your tortillas so they are easier to roll and to avoid them breaking: I like to microwave mine for 15 seconds on a plate then cover them with a warm towel so they stay warm. Please note it is important to use soft corn tortillas, these are the ones that do not easily break!

Assemble enchiladas: place 2 tablespoons of refried beans in a corn tortilla, then top with a few tablespoons of shredded chicken, 1 heaping tablespoon of cheese and 1 tablespoon of enchilada sauce. Roll tortillas up and place seam side down in pan. Repeat with remaining tortillas.

Next pour remaining enchilada sauce over the top of the tortillas and sprinkle with remaining 1/2 cup of shredded cheese and 1/2 cup of shredded pepper jack cheese. Bake for 25-30 minutes. Remove from oven and allow too cool for 5 minutes before serving.

Garnish with avocado, cilantro, red or green onion, if desired. Makes 5 servings, 2 enchiladas each.

Nutrition

Serving: 2 enchiladas Calories: 400cal Carbohydrates: 45.6g Protein: 31.2g Fat: 10g Fiber: 10.8g Sugar: 6.1g