Cheesy Chicken and Bean Enchiladas That Will Have Everyone Begging for Seconds!

this incredible chicken and bean enchiladas recipe that’s both homemade and easy to make. Perfect for family dinners, this delicious meat recipe from www.dailymeatrecipe.com combines tender chicken with hearty beans for the ultimate comfort food experience.

Introduction

Nothing beats the comfort of a perfectly crafted chicken and bean enchiladas recipe when you want to bring warmth and flavor to your dinner table. This homemade enchiladas recipe combines tender, seasoned chicken with protein-packed beans, all wrapped in soft tortillas and smothered in a rich, savory sauce that will have your family asking for seconds. Whether you’re cooking for a busy weeknight dinner or planning a special weekend meal, these chicken and bean enchiladas deliver incredible taste with surprisingly easy preparation.

What makes this meat recipe truly special is how it balances convenience with authentic flavors. The combination of succulent chicken and hearty beans creates a satisfying dish that’s both nutritious and delicious. This recipe has become a favorite among home cooks because it’s approachable for beginners yet impressive enough to serve to guests.

Ingredients

For the Chicken Filling:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

For Assembly:

• 12 large flour tortillas
• 3 cups shredded Mexican cheese blend
• 1 can (10 oz) enchilada sauce
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced

For Garnish:

• Additional cheese
• Fresh cilantro
• Diced tomatoes
• Sliced jalapeños

Nutrition Facts

Per Serving (1 enchilada):

• Calories: 385
• Protein: 28g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 6g
• Sodium: 680mg
• Iron: 3mg
• Calcium: 285mg

This chicken and bean enchiladas recipe provides excellent protein content from both the meat and beans, making it a well-balanced meal. The combination of chicken and beans delivers essential amino acids, while the tortillas provide energy-sustaining carbs for a complete and satisfying dish.

Preparation Instructions

Step 1: Prepare the Chicken

Begin your chicken and bean enchiladas recipe by cooking the chicken. Season the chicken pieces with salt, pepper, and half of the chili powder. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until fully cooked and internal temperature reaches 165°F. Remove from heat, let cool slightly, then shred the meat using two forks.

Step 2: Create the Filling

In the same skillet, sauté the diced onion and bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Add the shredded chicken back to the pan along with both types of beans. Season with remaining chili powder, cumin, paprika, and oregano. Mix everything together and cook for 3-4 minutes to allow flavors to meld.

Step 3: Prepare for Assembly

Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish. Warm the tortillas in the microwave for 30 seconds or in a dry skillet to make them more pliable for rolling.

Step 4: Assemble the Enchiladas

Spread about 1/2 cup of enchilada sauce on the bottom of your prepared baking dish. Take each tortilla and place about 1/3 cup of the chicken and bean mixture in the center. Sprinkle with cheese, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Step 5: Add Toppings and Bake

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re well covered. Sprinkle the top generously with the remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.

Step 6: Final Touches

Remove from oven and let rest for 5 minutes. Top with dollops of sour cream, fresh cilantro, and sliced green onions before serving.

Serving Suggestions

These chicken and bean enchiladas make an excellent main dish that pairs beautifully with traditional Mexican sides. Serve your enchiladas recipe alongside Spanish rice and refried beans for a complete meal. A fresh garden salad with lime vinaigrette adds a refreshing contrast to the rich, cheesy dish.

For a more festive presentation, arrange the enchiladas on individual plates and garnish each serving with diced avocado, fresh pico de gallo, and a lime wedge. The vibrant colors make this meat recipe perfect for entertaining guests or celebrating special occasions.

Consider serving with warm corn tortillas and a selection of hot sauces to accommodate different spice preferences. A pitcher of fresh margaritas or cold Mexican beer complements the flavors perfectly for adult gatherings.

Pro Tips

Master this chicken and bean enchiladas recipe with these essential cooking tips. First, don’t skip warming the tortillas before assembly – this simple step prevents cracking and makes rolling much easier. Cold tortillas are more likely to tear and create a messy presentation.

For the most flavorful meat, season your chicken generously and let it rest for 15 minutes before cooking. This allows the spices to penetrate the protein and creates more complex flavors throughout the dish.

When it comes to easy preparation, you can prepare the chicken and bean filling up to two days ahead and store it in the refrigerator. This makes assembly quick and convenient for busy weeknight cooking.

For extra richness, mix a small amount of cream cheese into your filling before assembly. This creates an incredibly creamy texture that elevates the entire recipe.

Always use freshly shredded cheese rather than pre-shredded varieties. Fresh cheese melts more smoothly and provides better flavor and texture in your finished enchiladas.

Variations

Transform this versatile chicken and bean enchiladas recipe with these creative alternatives. For a vegetarian variation, substitute the chicken with additional beans, roasted vegetables, or seasoned tofu. Black beans, kidney beans, and chickpeas work particularly well as meat substitutes while maintaining the protein content.

Create a spicier alternative by adding diced jalapeños to the filling or using a hotter enchilada sauce. For those who prefer milder flavors, substitute the chili powder with mild paprika and use a green enchilada sauce instead of red.

For a gluten-free substitute, use corn tortillas instead of flour tortillas. Corn tortillas provide authentic flavor and work beautifully in this recipe, though they may require extra care during rolling to prevent breaking.

Consider a low-carb variation by using large lettuce leaves or thinly sliced zucchini as wraps instead of tortillas. This alternative maintains all the delicious flavors while reducing the carbohydrate content significantly.

You can also create a breakfast variation by adding scrambled eggs to the chicken and bean mixture and serving with breakfast potatoes on the side.

Frequently Asked Questions

Can I make these chicken and bean enchiladas ahead of time? Yes, you can assemble the entire recipe up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. Add an extra 10-15 minutes to the baking time if cooking from cold.

What’s the best way to reheat leftover enchiladas? Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish in a 350°F oven for 15-20 minutes until heated through. Cover with foil to prevent the cheese from over-browning.

Can I freeze this meat recipe? Absolutely. Freeze the assembled but unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding extra time as needed.

What type of beans work best in this recipe? Black beans and pinto beans are classic choices, but kidney beans, navy beans, or even chickpeas work well. Each type of bean adds its own unique texture and flavor to the dish.

How can I make this recipe spicier? Add diced jalapeños or serrano peppers to the filling, use a spicier enchilada sauce, or include a pinch of cayenne pepper in your seasoning mix.

Can I use rotisserie chicken for this recipe? Yes, rotisserie chicken is an excellent time-saving substitute. Use about 3 cups of shredded rotisserie chicken and add it directly to the sautéed vegetables and beans.

Conclusion

This chicken and bean enchiladas recipe represents the perfect combination of comfort, flavor, and convenience that makes weeknight cooking both easy and delicious. The tender chicken paired with hearty beans creates a satisfying meal that brings families together around the dinner table. Whether you’re new to cooking or an experienced home chef, this homemade recipe delivers restaurant-quality results with straightforward preparation.

The versatility of this dish means you can adapt it to suit different dietary needs and flavor preferences, making it a valuable addition to your regular meal rotation. From the protein-rich filling to the melted cheese topping, every bite delivers the satisfying flavors that make Mexican cuisine so beloved.

Ready to try this incredible recipe tonight? Gather your ingredients and experience the joy of creating this delicious meal in your own kitchen. Don’t forget to share your results and let us know how your family enjoyed these amazing enchiladas. For more fantastic meat recipes and cooking inspiration, visit www.dailymeatrecipe.com where you’ll discover countless other dishes that will transform your everyday cooking into extraordinary dining experiences. Happy cooking!