Cheese and refried beans meld together to create a flavorful layer in these Cheesy Chicken and Refried Bean Enchiladas.

Chicken and Bean Enchiladas

Oh, how my family loves enchiladas. It’s almost ridiculous how often we make and eat them. Typically we serve them piping hot with tortilla chips on the side to scoop up all the cheesy melted deliciousness.

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

Mexican blend cheese is worth it for its flavor and melting abilities. It is usually a combination of Monterey Jack, cheddar, Asadero, and Queso which all factor into how well it melts into that creamy, gooey goodness.

Pork, beef, and chicken all work quite well for enchiladas. For this recipe, I use rotisserie chicken – though, in a pinch, canned chicken from the pantry will work as well.

These chicken and bean enchiladas will be scoopable after resting for 15 minutes out of the oven. Let the dish rest a bit longer if you want to slice the enchiladas versus scoop them onto plates.

We typically serve them warm and scoopable with plenty of tortilla chips on the side for scooping the enchiladas.

Refried Bean Enchiladas

While the majority of my enchilada recipes do contain beans, chicken with refried beans is a new variation for us and it’s been a huge hit! The refried beans form a creamy cheesy layer and the flavors work beautifully together.

Canned refried beans are a fantastic, simple hack for these enchiladas. I find that heating them and then slightly smashing or smearing them with a spoon helps to make them spreadabl

Chunks of roasted chicken, sweet and tangy barbecue sauce, gooey cheese, and sweet onions combine in BBQ Chicken Enchiladas.

Served sliced on a plate or scooped up with tortilla chips, the whole family cheers when these enchiladas are on the table.

Leftover BBQ Chicken

I made these BBQ Chicken Enchiladas for the first time almost 10 years ago when a craving for saucy Barbecue Chicken hit right about the same time my oldest son asked if we could make these Cheesy Chicken and White Bean Enchiladas again.

This recipe was the result of those two cravings meeting in the middle and using the ingredients on hand in my house at the time.

I make any number of recipes with Leftover BBQ Chicken. From BBQ Chicken Stuffed Potatoes to BBQ Chicken and Cheese Curd Fries and BBQ Chicken Nachos, there really isn’t a wrong way to use up leftover chicken.

This BBQ Chicken Salad with Sweet Potato Fries has become one of my favorite lunches over the past couple of years. This is a cold garden salad tossed with warm and saucy barbecue chicken then topped with crisp hot sweet potato fries and drizzled with ranch dressing.

That salad sounded just crazy enough when I initially imagined it, I had to try it and I am so glad I did!

Cheddar BBQ Chicken Oven Tacos and these Spicy BBQ Chicken Quesadillas are a couple more quick and easy meals that you’re sure to enjoy.

I laughed that night as we were eating because my whole family was impressed with the way I used what was on hand.

Trust me when I say that we’ve had some far less successful “throw the meal together with what’s on hand” kind of dinners. Fortunately, we all wound up really enjoying this meal.

I’ve made BBQ Chicken Enchiladas countless times since that first dinner. From the spicy sauce to the sweet onions and the tender chicken pieces covered in cheese, everything about these enchiladas makes me grin.

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Spicy sausage and tender shrimp make this Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.

This dish is loaded with fantastic flavor from Cajun spices. Both the kids and the adults in this house agree it’s a hit!

Jambalaya Pasta

The components of jambalaya are so well suited to serving with pasta. We love all kinds of noodle-based dishes, from simple Italian-inspired classics like Spaghetti and Marinara to Mongolian Beef with Noodles, and our beloved Stir-Fry Noodles with Chicken and Vegetables.

I’m always looking for interesting takes on pasta, since I know everyone in my family likes it. Recently, I posted this Cheesy Pizza Pasta Bake and Mexican Baked Pasta.

When I saw this recipe for Jambalaya Pasta in my friend Valerie’s new cookbook, The Foolproof Family Slow Cooker, I marked it to try first. This cookbook is full of both slow-cooker and one-pot recipes that are sure to make your meal planning easier.

And I’m happy to report that this first recipe I tried did not disappoint. I’ve already made it again, just to have more leftovers for my lunches!

What is Jambalaya?

Jambalaya is a classic Cajun dish that consists of chicken, shrimp, and sausage all cooked together in one pot, usually with rice. It’s a little like a stew, thick and completely satisfying with every bite.

Instead of rice, this Jambalaya recipe uses pasta. The version I’m sharing today has been a hit with everyone who’s tried it.

I’ve made it a couple of times now and I’m super happy to tell you it actually tastes even better the next day. I made it the second time, just to have it in the fridge for a few easy reheatable lunches.

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Smoky chipotles, garlic, and honey are combined in this Chipotle Chicken Marinade. This simple marinade is packed with an awesome smoky southwestern flavor.

Chipotle Chicken Marinade

My friend Tricia shared a Chipotle Chicken Salad the other day (almost ten years ago now!) and the chicken marinade sounded so good, that I couldn’t resist trying it that very same night.

I had chicken in the refrigerator and everything else I needed for the recipe was in the pantry. Well, the chipotle marinade was a huge hit and I’ve been making this recipe for over ten years now!

The Chipotle Chicken is awesome on the Southwest Chicken Salad and it’s also terrific with Cilantro Lime Rice or this Creamy Pasta Salad.

Chipotle Marinade

It takes less than 5 minutes to make up this marinade and get the chicken marinating in it!

First, you’ll combine the oil, honey, garlic, chipotle peppers, cumin, salt, and pepper in the blender. Puree for just a moment to combine.

Next, you’ll pour the marinade over the chicken and refrigerate the chicken for a few hours or overnight. That’s all there is to it!

You can also combine the marinade and chicken in a freezer-safe zip-close bag and freeze it that way. Just thaw when you’re ready to cook the chicken. (I almost always have some marinated chicken stashed in the freezer this way.)

Chipotles in Adobo Sauce

Did you know that chipotle peppers are simply smoked or dried jalapeno peppers? Adobo is a Spanish sauce made from

Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. My whole family gives this Leftover Turkey Pot Pie two big thumbs up!

This leftover turkey pot pie takes the remaining turkey and makes excellent use of it. It has become one of my new favorite recipes for using up those leftovers.

Old Fashioned Chicken Pot Pie Recipe

I have always loved chicken pot pie and this Turkey Pot Pie is the same recipe that I’ve made for years. So, lucky for us all, we can make this pot pie year-round.

If you don’t have leftover turkey in the house, you can make this pot pie with a store-bought rotisserie chicken or whatever leftover chicken you happen to have on hand.

Using the store-bought pie crusts saves a lot of time during prep, but if a homemade crust is more your style, go for it. And, the filling here? It is absolutely fabulous.

When I was a little girl, my grandmother would often bake those individual frozen pot pies for dinner. This leftover turkey pot pie reminds me of spending the night at my grandma’s house, but truthfully in a much more delicious way.

As an adult, I have to admit that frozen pot pies are less appealing. But, the nostalgia of the meal remains. So, I happily make my own pot pie to satisfy the craving.

Leftover Turkey Pot Pie

After the big meal, we’re usually left with a whole lot of leftover roasted turkey.

And delicious as that roasted turkey is, I can only do so many sandwiches, soups, casseroles, and pastas before I reach for a new recipe idea.

Pot pies are one of my favorite uses for leftover turkey or chicken and I try to have enough turkey on hand to make it the week after Thanksgiving. (If you