Easy Chicken and Bean Enchiladas

chicken enchilada recipe

Mexican is one of our favorites for dinner, especially cheesy chicken enchiladas topped with my homemade enchilada sauce. I even snuck some refried beans into the mix for a little addition to the vegetable garden.You probably wouldn’t find these on the menu of your local Mexican joint, but the sauce tops the stuff that comes in the cans in the “world” section of most grocery stores by FAR.

chicken enchilada recipeThese would work really well as a freezer meal. You can even freeze them in smaller containers for more individual sized portions. Foil bread pans would work great for this, and still be oven safe. This would also work fine in a crock pot on low heat for several hours.

Chicken Mixture:

  • 2 lg chicken breasts (approximately 1 lb of chicken)
  • Seasonings – salt, pepper, garlic powder, onion powder, chili powder
  • 2 Tbsp vegetable oil
  • 1/2 cup water
  • 1 can refried beans
  • chicken enchilada recipe1/2 cup shredded cheddar cheese
  • 1/4 – 1/2 cup salsa


  • 8-10 small flour tortillas – or gluten free wraps!
  • 2-3 cups cheddar cheese, shredded


  1. Season chicken breast and brown in a pan. Once both sides are browned, add ½ cup water to the pan, cover, and finish cooking. chicken enchilada recipeWhen chicken is done cooking, drain water and shred either by hand or with your mixer.
  2. Heat the refried beans in a small pan and mix in salsa and cheese. Stir the bean mixture into the chicken.
  3. Generously fill tortillas, roll, and place into a pan that has been prepped with cooking spray, and the bottom covered lightly with enchilada sauce. Top with enchilada sauce, and cover with cheese.
  4. Bake in a preheated 350 degree oven for 30-45 minutes, or until heated through and cheese is bubbly.



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