Tacky Hen and Refried Bean Enchiladas

 

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

Hen and Bean Enchiladas

Oh, how my household loves enchiladas. It’s virtually ridiculous how usually we make and eat them. Usually we serve them piping scorching with tortilla chips on the aspect 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 essentially the most flavorful cheese on this dish go along with sharp cheddar or a Mexican mix.

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

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

These rooster and bean enchiladas will probably 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 usually serve them heat and scoopable with loads of tortilla chips on the aspect for scooping the enchiladas.

Refried Bean Enchiladas

Whereas nearly all of my enchilada recipes do include beans, rooster with refried beans is a brand new variation for us and it’s been an enormous hit! The refried beans kind a creamy tacky layer and the flavors work superbly collectively.

Canned refried beans are a incredible, 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 a fair simpler choice that satisfies the craving properly.

Refried Bean Enchilada Recipe

Whereas this recipe could seem prolonged at first look, it’s truly fairly easy. You’ll layer tortillas with refried beans, chunks of rooster, and cheese. Then pop the casserole within the oven till every thing is scorching 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 cook dinner till softened, about 5 minutes. Add the garlic, stir and cook dinner for a further minute, till aromatic.
2. Stir within the enchilada sauce (reserving 1/2 cup of sauce) and the inexperienced chili. Add 3/4 teaspoon cumin, crimson 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 massive skillet over medium warmth. Heat and smash a bit with a picket 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 lower 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. Prime the ultimate tortillas with the remaining enchilada sauce and sprinkle with the final of the cheese. Bake till the cheese has melted and the sides 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.

Enchilada Recipes

When you’re searching for extra nice enchilada recipes to attempt, take a look at the 30 Minute Hen Enchiladas, BBQ Hen Enchiladas, Hen Enchilada Dip, and these Breakfast Enchiladas.

For easier Mexican meals dinner concepts, attempt some enchiladas, tacos, or these Smothered Hen Burritos. Mexican Lasagna and Stuffed Bell Peppers are a pair extra favorites with my crew.

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Servings: 8 servings

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• ▢1 tablespoon olive oil
• ▢1 small yellow onion, diced small, about 1 cup
• ▢4 garlic cloves, minced
• ▢29 ounces crimson or inexperienced chile enchilada sauce, ½ cup reserved
• ▢7 ounces diced roasted inexperienced chili, about ¾ cup
• ▢1 teaspoon floor cumin
• ▢½ teaspoon crimson 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 lower 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 cook dinner till softened, about 5 minutes. Add the garlic, stir and cook dinner a further minute, till aromatic.

• Stir within the enchilada sauce (reserving 1/2 cup of sauce) and the inexperienced chili. Add 3/4 teaspoon cumin, crimson 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 massive skillet over medium warmth. Heat and smash a bit with a picket 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 lower 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. Prime the ultimate tortillas with the remaining enchilada sauce and sprinkle with the final of the cheese. Bake till the cheese has melted and the sides 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

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