You know those nights? The ones where the clock is ticking, the kids are hovering, and the thought of making a *whole* elaborate meal feels like scaling Mount Everest in flip-flops? Yeah, I’ve got a whole collection of those. And for years, my go-to answer was usually frozen pizza or cereal for dinner. But then, I stumbled upon this gem, this absolute lifesaver: Chicken Bean Enchiladas. Seriously, if you’ve ever felt that dinnertime dread creeping in, you need to try these. They’re like a warm hug in casserole form, packed with flavor, ridiculously easy to whip up, and they taste like you spent hours slaving away. Forget those complicated enchiladas that require simmering sauces for ages or individually rolling tortillas until your fingers ache. This is the shortcut version, and trust me, it doesn’t sacrifice an ounce of deliciousness. It’s the kind of dish that makes everyone happy, from the pickiest eaters to the most discerning palates, and it always, *always* disappears in minutes. This recipe for chicken bean enchiladas is a game-changer, plain and simple.
What is chicken bean enchiladas?
So, what exactly are these magical Chicken Bean Enchiladas? Think of them as a super-simplified, down-home version of the classic Mexican dish. Instead of rolling individual tortillas (which, let’s be honest, can be a messy and time-consuming affair), we’re layering everything up in a casserole dish. It’s essentially a no-fuss enchilada bake. The “chicken bean” part comes from the hearty, savory filling we’ll create, combining Shredded Chicken with creamy beans, all nestled under a blanket of rich enchilada sauce and topped with melty cheese. It’s the comfort food equivalent of a perfectly executed game plan – simple, effective, and incredibly satisfying. The name itself just conjures up images of warmth and deliciousness, and that’s exactly what you get when you make this dish. It’s approachable, it’s forgiving, and it’s designed for busy weeknights but tastes special enough for company.
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this chicken bean enchiladas recipe, and I just know you’re going to fall in love with it too. First off, the flavor. Oh my goodness, the flavor! It’s this incredible symphony of savory, a little bit spicy, and just deeply satisfying. The chicken is tender, the beans add a lovely creaminess and heartiness, and when it’s all baked together with that rich enchilada sauce and bubbly cheese? Pure magic. It hits all the right notes. Then there’s the simplicity. I’ve made many an enchilada in my life, and I can honestly say this is one of the easiest. No complicated steps, no obscure ingredients, just straightforward assembly and baking. It’s a lifesaver on busy nights when you want something wholesome and delicious without spending hours in the kitchen. Plus, it’s incredibly budget-friendly! Chicken, beans, tortillas, sauce, cheese – these are all pantry staples that won’t break the bank, making it a fantastic option for feeding a family without a hefty grocery bill. What I love most about this particular recipe, though, is its versatility. You can easily adjust the spice level, add extra veggies, or even switch up the type of beans you use. It’s a recipe that allows for your own personal touch. It’s truly the best of all worlds, delivering incredible taste with minimal effort and maximum enjoyment. It’s definitely earned a permanent spot in my recipe rotation, and I’m so excited for you to try it.
How do I make chicken bean enchiladas?
Quick Overview
This is your express ticket to deliciousness! In a nutshell, you’ll be combining cooked shredded chicken with beans and spices, layering it with tortillas and enchilada sauce in a baking dish, topping it with cheese, and baking until it’s bubbly and golden. It’s that simple. The beauty of this method is that it eliminates the fuss of rolling individual enchiladas, saving you tons of time and effort while delivering all the classic flavors you crave. You get that comforting, home-cooked taste without any of the stress.
Ingredients
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You’ll need about 2 cups of cooked, shredded chicken. Rotisserie chicken is your best friend here – it’s already cooked and seasoned, saving you a step. If you’re cooking chicken from scratch, boiling or baking a couple of boneless, skinless chicken breasts until tender and then shredding them works perfectly. I also love adding one 15-ounce can of black beans, rinsed and drained. Kidney beans or pinto beans work wonderfully too if that’s what you have on hand. You’ll also need about 8-10 corn tortillas, quartered. You can also use flour tortillas, but corn gives it that authentic enchilada flavor. And, of course, the star of the show: one 28-ounce can of your favorite enchilada sauce. I tend to go for a medium heat, but use mild if you’re sensitive to spice, or hot if you like a kick! A cup and a half of shredded cheddar cheese, Monterey Jack, or a Mexican blend is perfect for that gooey topping. And don’t forget a little salt and pepper to taste.
For Extra Flavor Boost (Optional but Recommended!):
A little bit of finely chopped onion and garlic can add an extra layer of depth. I usually sauté them for a few minutes before adding them to the chicken and bean mixture. A tablespoon of chili powder and a teaspoon of cumin also really amp up the flavor, especially if your chicken wasn’t heavily seasoned. And for a touch of freshness, some chopped cilantro stirred in at the end is always a winner.
For Serving:
This is where you can really get creative! Sour cream or plain Greek Yogurt for a cool contrast, extra shredded cheese, fresh cilantro, diced avocado, or even some pickled jalapeños if you like it zesty.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 375°F (190°C). This is your signal that deliciousness is on the horizon! While the oven is warming up, lightly grease a 9×13 inch baking dish. This is super important to prevent anything from sticking, and nobody wants to scrub stubborn bits off their good casserole dish. A little cooking spray or a thin layer of oil does the trick.
Step 2: Mix Dry Ingredients (if using)**
If you’re adding that extra flavor boost, this is where you’d sauté your finely chopped onion and garlic in a tablespoon of oil over medium heat for about 3-5 minutes, until they’re softened and fragrant. If you’re skipping this step, you can move right along to combining everything else!
Step 3: Mix Wet Ingredients (Filling)**
In a large bowl, combine your cooked shredded chicken, the rinsed and drained black beans (or your bean of choice), the sautéed onion and garlic (if using), chili powder and cumin (if using), and about half a cup of the enchilada sauce. Mix everything together really well. You want to make sure all those flavors are getting acquainted. Give it a taste and add a pinch of salt and pepper if you think it needs it. Remember, the enchilada sauce and cheese will add saltiness too, so don’t go overboard!
Step 4: Layer & Swirl
Now for the fun part! Spread about half a cup of enchilada sauce evenly over the bottom of your greased baking dish. This creates a nice base and prevents the first layer of tortillas from sticking. Next, arrange half of the quartered tortillas in a single layer over the sauce. Don’t worry too much about perfect coverage; a little overlap is totally fine. Spoon half of your chicken and bean mixture evenly over the tortillas. Then, pour about a third of the remaining enchilada sauce over the filling. Repeat with the remaining tortillas, chicken and bean mixture, and another third of the enchilada sauce. This layering is what gives you that lovely, saucy goodness in every bite.
Step 5: Top & Bake
Now it’s time for the grand finale before baking: the cheese! Sprinkle the shredded cheese evenly over the top layer of enchilada sauce. Make sure to get it all the way to the edges so you get that irresistible cheesy crust. Pour the last bit of enchilada sauce over the cheese – this helps it melt beautifully and prevents the cheese from drying out. Cover the baking dish tightly with aluminum foil. This traps the steam and helps cook everything through evenly. Pop it into your preheated oven and bake for about 20-25 minutes. You want to see the sauce bubbling around the edges. Then, remove the foil and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown. The smell filling your kitchen at this point is pure heaven!
Step 6: Cool & Glaze (Not applicable for this recipe type, but acknowledging for structure)**
This step isn’t needed for this specific layered enchilada bake, as the sauce is already incorporated. We’re focusing on baking it to perfection!
Step 7: Slice & Serve
Once it’s out of the oven, let the chicken bean enchiladas rest for about 5-10 minutes before slicing and serving. This is a crucial step! It allows the flavors to meld and makes it easier to cut clean portions. Serve generous squares directly from the dish. Garnish with your favorite toppings – a dollop of Sour Cream, a sprinkle of fresh cilantro, or some diced avocado really take it to the next level. Enjoy that incredible, comforting flavor!
What to Serve It With
These chicken bean enchiladas are so versatile, they can be dressed up or down for any meal. For a hearty breakfast or a leisurely brunch, I love serving them with a side of Scrambled Eggs and some fresh fruit. The richness of the enchiladas pairs surprisingly well with the lightness of the fruit, and the eggs make it a complete, satisfying morning meal. If you’re feeling a bit more elegant for brunch, serve them with a simple avocado salad and perhaps a mimosa or a fresh-squeezed orange juice. For a delightful dessert experience, though it might seem unconventional, a small portion of these enchiladas can be surprisingly satisfying after a lighter meal, especially if you’ve got a craving for something savory and comforting. Think of it as a savory course before a sweet treat. And for those cozy snack moments, they are perfect on their own or paired with a simple side salad or some tortilla chips. My family also loves having them with a side of Mexican rice or some simple refried beans – it’s our classic combo that never fails. Another favorite is serving them alongside some grilled corn on the cob when it’s in season. It’s the kind of meal that feels special but is so easy to put together, perfect for family dinners or casual get-togethers.
Top Tips for Perfecting Your Chicken Bean Enchiladas
I’ve made these chicken bean enchiladas more times than I can count, and over the years, I’ve picked up a few tricks that I think make them even better. First, when it comes to the chicken, don’t be afraid to use rotisserie chicken. It’s a lifesaver for busy nights and is usually already well-seasoned, adding a nice flavor base. If you’re shredding your own chicken, make sure it’s cooked through but not dry. Boiling or poaching in broth is a great way to keep it moist. For the beans, rinsing and draining is key to avoid any excess liquid that could make your enchiladas watery. Black beans are my go-to for their creamy texture and mild flavor, but kidney or pinto beans work just as well. When it comes to the tortillas, I prefer corn for that authentic flavor, but flour will work too. If your corn tortillas are a bit stiff, you can gently warm them in a dry skillet or microwave them for a few seconds to make them more pliable, though it’s not strictly necessary for this layered method. My absolute must-do tip? Don’t skip preheating the oven and greasing the dish! It prevents sticking and ensures even cooking. Also, when layering, don’t stress about perfection. A little overlap on the tortillas is fine; they’ll soften up beautifully in the oven. I learned this after one too many attempts to make perfect, gap-free layers, only to realize it didn’t make a difference in taste. For the sauce, using a good quality enchilada sauce makes a huge difference. If you have a favorite brand, stick with it! If you’re feeling adventurous, you can make your own, but a good store-bought one is totally acceptable and keeps this recipe quick. Finally, the resting period after baking is crucial. I know it’s tempting to dive right in, but letting it sit for 5-10 minutes really allows the dish to set up, making it much easier to serve neat portions and ensuring all those delicious flavors meld together perfectly.
Storing and Reheating Tips
One of the best things about these chicken bean enchiladas is how well they store and reheat. If you have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3-4 days. I usually just pop the whole baking dish into the fridge, cover it tightly with plastic wrap or foil, if it’s not too large. For longer storage, you can freeze the baked and cooled enchiladas. You can freeze individual portions in freezer-safe containers or freeze the entire casserole (if it’s cooled completely). They should last in the freezer for about 2-3 months. When you’re ready to reheat, the refrigerator leftovers can be gently reheated in the oven at around 350°F (175°C) until warmed through, which usually takes about 15-20 minutes. You can also reheat individual portions in the microwave, though the oven method tends to give you that lovely, bubbly cheese topping again. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first. If you’re in a hurry, you can reheat directly from frozen in the oven at a lower temperature, around 325°F (160°C), for a longer period, perhaps 30-40 minutes, or until heated through. You might want to add a splash of water or a bit more sauce before reheating to prevent them from drying out. The glaze timing advice here is simple: the sauce is baked into the dish, so it’s already part of the enchiladas. Just ensure you cover them well when storing or reheating to keep them moist and delicious!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite chicken bean enchiladas recipe. I really hope you give this one a try. It’s the kind of meal that’s incredibly forgiving, wonderfully flavorful, and just makes everyone happy around the dinner table. It’s proof that you don’t need to spend hours in the kitchen to create something truly delicious and comforting. If you love this recipe, you might also enjoy my other easy weeknight dinners, like my Speedy Skillet Lasagna or my One-Pan Lemon Herb Roasted Chicken and Veggies. They’re all designed to bring maximum flavor with minimal fuss! I can’t wait to hear what you think, so please, leave a comment below and tell me how your chicken bean enchiladas turned out, or share any fun twists you added! And if you have any questions, don’t hesitate to ask. Happy cooking, friends!
chicken bean enchiladas
Ingredients
For the Filling
- 1 tsp olive oil
- 0.25 cup minced white onion
- 2 cloves garlic minced
- 4.5 oz can chopped green chiles
- 15.5 oz can Navy beans or Cannellini beans
- 8 oz cooked shredded chicken breast
- 0.25 cup water
- 1 bouillon cube chicken
- 1 tsp ground cumin
For the Creamy Salsa Verde Sauce
- 1 tbsp butter
- 0.5 cup chopped white onion
- 2 tbsp flour
- 1 cup reduced sodium chicken broth
- 7 oz can chopped green chile
- 2 jalapeños chopped (jarred recommended)
- kosher salt to taste
- 0.5 cup light sour cream
To Assemble
- 8 8-inch flour tortillas
- 0.75 cup reduced fat Mexican cheese
- chopped fresh cilantro or scallions for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
