Saturday Night Chicken, Cheese And Refried Bean Enc

Name: Saturday Night Chicken, Cheese And Refried Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, divided; 3 cups cubed cooked chicken (or vegetarian chicken); 4 medium red chilies, diced (only remove seeds from two of the peppers, use the rest in the recipe); 3 garlic cloves, chopped; 1 red onion, diced; 1 orange bell peppers, diced diced or 1 yellow bell pepper, diced; 1 (16 ounce) can refried beans; 1 lime; 1/4 cup all-purpose flour; 10 ounces half-and-half; 1 bunch fresh cilantro, chopped; 4 ounces sour cream; 1/2 cup milk; 2 teaspoons cumin; 1 3/4 cups shredded mozzarella cheese, divided; 1 3/4 cups shredded cheddar cheese, divided; 8 flour tortillas

Servings: persons

6 tablespoons butter, divided
3 cups cubed cooked chicken (or vegetarian chicken)
4 medium red chilies, diced (only remove seeds from two of the peppers, use the rest in the recipe)
3 garlic cloves, chopped
1 red onion, diced
1 orange bell peppers, diced diced or 1 yellow bell pepper, diced
1 (16 ounce) can refried beans
1 lime
1/4 cup all-purpose flour
10 ounces half-and-half
1 bunch fresh cilantro, chopped
4 ounces sour cream
1/2 cup milk
2 teaspoons cumin
1 3/4 cups shredded mozzarella cheese, divided
1 3/4 cups shredded cheddar cheese, divided
8 flour tortillas

1
Melt 2 tablespoons butter in a large skillet over medium heat. Place the peppers, garlic, onion and chiles in the skillet.
2
Cook until onions are translucent.
3
Add cubed cooked chicken, refried beans and juice of the lime. Cook for five minutes over low heat. Mix in 1/4 cup mozzarella and 1/4 cup cheddar. Set skillet aside.
4
Preheat oven to 350 degrees F (175 degrees C).
5
Melt 1/4 cup butter (4 tablespoons) in a medium saucepan over low heat.
6
Gradually stir in the flour and half-and-half. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted. Add 1/2 cup milk and two teaspoons cumin and stir until well integrated. The sauce will have a slightly gooey consistency.
7
Spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
8
Roll chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
9
Spread cheese sauce on top with a spatula.
10
Top with remaining shredded mozzarella and shredded cheddar (you should have 1/2 cup of each remaining).
11
Bake 30 minutes in the preheated oven, until cheese is melted and lightly browned.

1797

kcal

Calories

Fat

202

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 tablespoons butter, divided, 3 cups cubed cooked chicken (or vegetarian chicken), 4 medium red chilies, diced (only remove seeds from two of the peppers, use the rest in the recipe), 3 garlic cloves, chopped, and more.

Yes, Saturday Night Chicken, Cheese And Refried Bean Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saturday Night Chicken, Cheese And Refried Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions