Monday, September 26, 2022

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Tacky Rooster and Refried Bean Enchiladas


Cheese and refried beans meld collectively to create a flavorful layer in these Tacky Rooster and Refried Bean Enchiladas.

Cheesy Chicken and Refried Bean Enchiladas

Rooster and Bean Enchiladas

Oh, how my household loves enchiladas. It’s nearly ridiculous how usually we make and eat them. Sometimes we serve them piping sizzling with tortilla chips on the facet to scoop up all of the tacky melted deliciousness.

Nothing beats a gooey cheese pull and these enchiladas don’t disappoint in that division. For probably the most flavorful cheese on this dish go along with sharp cheddar or a Mexican mix.

Mexican mix cheese is value it for its taste and melting talents. It’s often a mix of Monterey Jack, cheddar, Asadero, and Queso which all issue into how properly it melts into that creamy, gooey goodness.

Pork, beef, and rooster all work fairly properly for enchiladas. For this recipe, I exploit rotisserie rooster – although, in a pinch, canned rooster from the pantry will work as properly.

These rooster and bean enchiladas will likely be scoopable after resting for Quarter-hour out of the oven. Let the dish relaxation a bit longer if you wish to slice the enchiladas versus scoop them onto plates.

We sometimes serve them heat and scoopable with loads of tortilla chips on the facet for scooping the enchiladas.

Refried Bean Enchiladas

Refried Bean Enchiladas

Whereas the vast majority of my enchilada recipes do comprise beans, rooster with refried beans is a brand new variation for us and it’s been an enormous hit! The refried beans type a creamy tacky layer and the flavors work fantastically collectively.

Canned refried beans are a unbelievable, easy hack for these enchiladas. I discover that heating them after which barely smashing or smearing them with a spoon helps to make them spreadable within the enchiladas.

Impressed by the Tacky Beef and Bean Burritos that we additionally make with refried beans, these enchiladas are an excellent simpler possibility that satisfies the craving properly.

Chicken and Refried Bean Enchiladas

Refried Bean Enchilada Recipe

Whereas this recipe could seem prolonged at first look, it’s really fairly easy. You’ll layer tortillas with refried beans, chunks of rooster, and cheese. Then pop the casserole within the oven till all the pieces is sizzling and melted.

Kitchen Tip: I exploit this pan to make these enchiladas.

  1. Preheat oven to 350°F. In a big skillet, warmth the oil over medium-high warmth. Add the onion and prepare dinner till softened, about 5 minutes. Add the garlic, stir and prepare dinner for an extra minute, till aromatic.
  2. Stir within the enchilada sauce (reserving 1/2 cup of sauce) and the inexperienced chili. Add 3/4 teaspoon cumin, pink pepper flakes, and salt. Style and add extra salt as wanted. Add the rooster and stir to mix. Take away from the warmth.
  3. Scoop the refried beans right into a saucepan or giant skillet over medium warmth. Heat and smash a bit with a wood spoon till easy and spreadable. Take away from the warmth.
  4. Drizzle ¼ cup of the reserved enchilada sauce into the underside of a deep 9×13 baking dish. Place a stack of corn tortillas on a reducing board and reduce into 6 pie formed wedges. Place a single layer of tortilla wedges throughout the underside of the pan.
  5. Scoop half of the beans over the tortillas in small spoonfuls and flatten a bit with the again of a spoon. Sprinkle with about ¾ cup of cheese. Layer tortillas over the cheese. Scoop half of the rooster combination over the tortillas and sprinkle with a tablespoon or so of cilantro. Layer with about ¾ cup of cheese and one other layer of tortillas.
  6. Repeat the layers. High the ultimate tortillas with the remaining enchilada sauce and sprinkle with the final of the cheese. Bake till the cheese has melted and the perimeters are effervescent, about Quarter-hour. Take away from the oven and sprinkle with remaining cilantro and inexperienced onions. Let cool 10-Quarter-hour earlier than serving.
Chicken Enchiladas

Enchilada Recipes

In the event you’re in search of extra nice enchilada recipes to strive, take a look at the 30 Minute Rooster EnchiladasBBQ Rooster EnchiladasRooster Enchilada Dip, and these Breakfast Enchiladas.

For simpler Mexican meals dinner concepts, strive some enchiladastacos, or these Smothered Rooster BurritosMexican Lasagna and Stuffed Bell Peppers are a pair extra favorites with my crew.

Cheesy Chicken Enchiladas

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Servings: 8 servings

Stop your display from going darkish

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced small, about 1 cup
  • 4 garlic cloves, minced
  • 29 ounces pink or inexperienced chile enchilada sauce, ½ cup reserved
  • 7 ounces diced roasted inexperienced chili, about ¾ cup
  • 1 teaspoon floor cumin
  • ½ teaspoon pink pepper flakes
  • ½ teaspoon salt, alter to style
  • 4 cups cooked rooster, chopped or shredded bite-size
  • 28 ounces refried beans
  • 12-16 white corn tortillas reduce into pie-shaped triangles
  • 3 cups cheddar or Mexican mix shredded cheese
  • ½ cup contemporary cilantro, chopped, reserve 1-2 tablespoons for topping
  • 2 inexperienced onions, sliced skinny
  • Preheat oven to 350°F. In a big skillet, warmth the oil over medium-high warmth. Add the onion and prepare dinner till softened, about 5 minutes. Add the garlic, stir and prepare dinner an extra minute, till aromatic.

  • Stir within the enchilada sauce (reserving 1/2 cup of sauce) and the inexperienced chili. Add 3/4 teaspoon cumin, pink pepper flakes, and salt. Style and add extra salt as wanted. Add the rooster and stir to mix. Take away from the warmth.

  • Scoop the refried beans right into a saucepan or giant skillet over medium warmth. Heat and smash a bit with a wood spoon till easy and spreadable. Take away from the warmth.

  • Drizzle ¼ cup of the reserved enchilada sauce into the underside of a deep 9×13 baking dish. Place a stack of corn tortillas on a reducing board and reduce into 6 pie formed wedges. Place a single layer of tortilla wedges throughout the underside of the pan.

  • Scoop half of the beans over the tortillas in small spoonfuls and flatten a bit with the again of a spoon. Sprinkle with about ¾ cup of cheese. Layer tortillas over the cheese. Scoop half of the rooster combination over the tortillas and sprinkle with a tablespoon or so of cilantro. Layer with about ¾ cup of cheese and one other layer of tortillas.

  • Repeat the layers. High the ultimate tortillas with the remaining enchilada sauce and sprinkle with the final of the cheese. Bake till the cheese has melted and the perimeters are effervescent, about 15 mintues. Take away from the oven and sprinkle with remaining cilantro and inexperienced onions. Let cool 10-Quarter-hour earlier than serving.

Energy: 502kcal · Carbohydrates: 39g · Protein: 36g · Fats: 22g · Saturated Fats: 10g · Polyunsaturated Fats: 2g · Monounsaturated Fats: 6g · Ldl cholesterol: 95mg · Sodium: 1812mg · Potassium: 287mg · Fiber: 9g · Sugar: 10g · Vitamin A: 1292IU · Vitamin C: 3mg · Calcium: 380mg · Iron: 3mg

Refried Bean Enchiladas

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