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