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hi, friends!
These green chile chicken enchiladas are one of my favorite recipes ever! They are so delicious, comforting, and best of all cheesy! My mom made enchiladas this way and I have continued the tradition. They are perfect for a comforting weeknight meal that takes very little time to make!
This recipe includes my super fast green enchilada sauce (linked here) so be sure to check it out!
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Green Chicken and Bean Enchiladas
Ingredients
- 1 batch Green Enchilada Sauce *
- 8 flour tortillas
- 1 tbsp olive oil
- 3 chicken breasts cut into bite sized pieces
- 1 small white onion chopped
- 2 cloves garlic chopped
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion salt
- 1 tsp black pepper
- 2 cups cheddar or "Mexican blend" cheese shredded, depending on your preference
- 1 can refried beans
Instructions
- Preheat oven to 350 degrees.
- In a saucepan, heat olive oil. Add in onion and cook until fragrant. Add chicken, garlic, and spices. Cook until chicken is done.
- Take each tortilla and spread some refried beans, add chicken, and a pinch of cheese. Roll and place in baking dish seam side down. Continue with each tortilla.
- Pour enchilada sauce evenly over enchiladas in baking dish. Add cheese on top.
- Bake enchiladas until cheese on top is melted and bubbly, approximately 10-15 minutes.
- Serve warm.
Notes
- See enchilada recipe here
- Can do without refried beans:
- Just add chicken and cheese then roll.
- Can make without chicken, just beans and cheese
- Skip cooking the chicken and just roll beans and cheese.