Cheesy Chicken and Refried Bean Enchiladas
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Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)

Cheesy Chicken and Refried Bean Enchiladas

NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 74%
CARBS 56G34% OF CAL
15G FIBER0G ADDED0G INTRINSIC33G OTHER8G TOTAL SUGAR
FAT 35G48% OF CAL
12G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Corn tortillas filled with shredded chicken and refried beans, covered in a cumin-spiced chile sauce and melted cheddar. A hearty, flavorful Mexican-inspired dish.

mainmexicanchickengluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced small, about 1 cup
  • 4 garlic cloves, minced
  • 29 ounces red or green chile enchilada sauce (½ cup reserved)
  • 7 ounces chopped green chile
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt, adjust to taste
  • 4 cups cooked chicken, chopped or shredded bite-size
  • 28 ounces refried beans
  • 12-16 white corn tortillas (cut into pie-shaped triangles)
  • 3 cups cheddar or Mexican blend shredded cheese
  • ½ cup fresh cilantro, chopped, reserve 1-2 tablespoons for topping
  • 2 green onions, sliced thin
PREP
30M
SODIUM
1525MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.