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

Mexican Roasted Zucchini

Mexican roasted zucchini — Change things up for your next Mexican feast with this fantastic Mexican vegetable side dish!

Alright maybe I don’t know everything about truly authentic Mexican food because I’ve never lived there, but I do know how to make delicious things that go with Mexican food.

I always feel a little frustrated trying to figure out sides for main dishes around the world because we seem to get hyper-focused on a few things and never explore other options. Burritos for dinner, rice and beans as sides. Spaghetti for dinner, garlic bread and salad as the side. Now surely that isn’t how native to Italy or Mexico people are eating.

So long story short, we’ve been making this Mexican Roasted Zucchini for a few years as a way to mix up our tacos, honey lime chicken and more. It is so flavorful but even more easy than frying up a quesadilla. Ok, it’s not, you do have to chop the zucchini, but it is so so simple! It’s a perfect Mexican Side Dish Recipe

What Do I Need for Mexican Roasted Zucchini?

The best news about this recipe is that it only takes a few ingredients to make the magic happen! Grab a few zucchinis

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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This Southwest Ranch fills my family’s need for a little bit of heat. This quick dipping sauce is fantastic with chicken or fresh vegetables.

Southwest Ranch

Homemade Ranch Dressing is a weekly meal prep staple at my house. Followed very closely by this Southwest Ranch. It’s a fun variation on classic ranch dressing.

Having fresh dressings and sauces on hand makes dinner planning easy. It makes healthy snacking easier too. Check out these tips for keeping your refrigerator stocked with fresh produce boxes for your family.

If you’ve been reading this blog for very long at all, you know that I have a thing for homemade condiments. With a stocked pantry, you can make homemade versions of your favorite salad dressings, dips, and marinades.

Even better than them being a fraction of the cost is how much better they taste. I have yet to find a store-bought salad dressing or dip that can compare with what can be made at home in just minutes.

Southwest Ranch Dipping Sauce

I made this sauce to serve with our Southwest Chicken Bites and it was a huge hit. My family liked it so much that they also dipped their vegetables in it and requested more of it the next day. This dip is going to be a regular condiment in our refrigerator for a while.

While the dipping sauce is so good you could put it on anything. It works nicely as a salad dressing too.

To thin the dressing, add a tablespoon of milk or cream at a time until the mixture reaches the consistency you want.

You can also use an oil to thin the dressing (such as vegetable, avocado, or canola) an oil that is neutral in flavor works best. Just remember a little bit of oil will go a long way.

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Tender pulled pork is simmered with Mexican spices for these Pulled Pork Enchiladas. The pork is layered with tortillas and plenty of shredded pepper jack cheese to make this cheesy, saucy, slightly spicy recipe.

Whether you eat it with a fork or dig in with chips, this is going to be a dinner-time hit.

Pulled Pork Enchiladas

Slow Cooked Mexican Pork has been at the top of my favorites list for a while now and I’ve made it at least six times in the past few months.

Every time I made it, I kept thinking that the pork would be great in enchiladas, but we were enjoying it so much on its own, I never managed to try them until now.

Pulled Pork Enchilada Casserole

My middle son had been asking for “red” enchiladas ages and these Pulled Pork Enchiladas were made with red chile sauce especially for him.

The whole family loved them and there was barely a serving left in the pan. Over the past few years, I’ve since made them with red or green chile sauce whenever possible.

This recipe makes a terrific make-ahead freezer meal. If you are planning to freeze the enchiladas before cooking, layer everything into the pan and cover with foil or a lid and freeze.

A day or two before you plan to serve this, take it out of the freezer and place the pan in the refrigerator. Once thawed, bake as noted above.