These Dreamy Refried Bean Chicken Enchiladas are creamy, cheesy, flavorful, and packed with comforting Mexican-inspired flavor. Soft corn tortillas are filled with refried beans, shredded chicken, and cheese, then covered in a rich homemade enchilada sauce and baked until bubbly.
This easy chicken enchilada recipe is perfect for family dinners, meal prep, freezer meals, or feeding a crowd. The creamy refried beans make the enchiladas extra satisfying, while the homemade enchilada sauce adds bold, smoky, slightly spicy flavor.
Why You’ll Love These Chicken Enchiladas
- Comforting and family-friendly
- Made with homemade enchilada sauce
- Filled with creamy refried beans and shredded chicken
- High in protein and fiber
- Freezer-friendly
- Great for meal prep
- Perfect for using leftover chicken
- Easy to customize
- Delicious for weeknight dinners or gatherings
- Cheesy, saucy, and satisfying
What Makes These Enchiladas So Good?
The secret to these enchiladas is the combination of creamy refried beans, tender shredded chicken, and flavorful homemade red enchilada sauce.
The beans help keep the filling soft and creamy, while the chicken adds plenty of protein. The sauce is made with tomato sauce, tomato paste, broth, garlic, onion, chili powder, cumin, oregano, and a splash of apple cider vinegar for brightness.
Once baked with cheese on top, these enchiladas become warm, saucy, melty, and incredibly comforting.
Ingredients
For the Homemade Enchilada Sauce
- 1 tablespoon olive oil
- 1 small white onion, finely minced or grated
- 4 cloves garlic, minced
- 2 to 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 1 can tomato sauce, 15 ounces
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon apple cider vinegar
- Salt and black pepper, to taste
For the Enchiladas
- 2½ cups cooked shredded chicken
- 1 can refried beans, 15 ounces
- 1¼ cups shredded Colby Jack or Mexican cheese blend, divided
- ½ cup shredded pepper jack cheese
- 10 soft corn tortillas
For Topping
- Sliced or diced avocado
- ¼ cup fresh chopped cilantro
- ¼ cup chopped red onion or green onion
- Optional: spicy cilantro yogurt sauce
Ingredient Notes
Chicken
Cooked shredded chicken breast or chicken thighs both work well. This is a great recipe for leftover chicken or rotisserie chicken.
Refried Beans
Refried beans make the enchiladas creamy and satisfying. Refried black beans add great flavor, but traditional refried pinto beans work too.
Tortillas
Soft corn tortillas are best for this recipe. They have great flavor and roll well when warmed. You can also use flour tortillas if preferred.
Cheese
Colby Jack, Mexican blend, and pepper jack all melt beautifully. Pepper jack adds a little extra flavor and mild heat.
Enchilada Sauce
Homemade enchilada sauce gives these enchiladas a rich, fresh flavor. However, you can use one 28-ounce can of store-bought red enchilada sauce if you need a shortcut.
How to Make Homemade Enchilada Sauce
Step 1: Sauté Onion and Garlic
Heat olive oil in a medium pot over medium-high heat.
Add the onion and garlic.
Cook for about 5 minutes, or until the onion becomes soft and translucent.
Step 2: Add Spices
Stir in the chili powder, cumin, oregano, and cayenne pepper.
Cook for about 30 seconds to toast the spices and bring out their flavor.
Step 3: Add Tomato Ingredients
Stir in the tomato sauce, chicken broth, and tomato paste.
Bring the sauce to a boil.
Step 4: Simmer
Reduce the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally.
The sauce should thicken slightly and become rich in flavor.
Step 5: Finish the Sauce
Stir in the apple cider vinegar.
Taste and season with salt and black pepper as needed.
How to Make Refried Bean Chicken Enchiladas
Step 1: Prepare the Baking Dish
Preheat the oven to 350°F.
Lightly grease a 9×13-inch baking dish with olive oil or avocado oil.
Spread ¾ cup of enchilada sauce over the bottom of the dish.
Step 2: Warm the Tortillas
Warm the corn tortillas in the microwave for about 15 to 20 seconds.
Cover them with a warm towel to keep them soft.
This helps prevent cracking when rolling.
Step 3: Fill the Tortillas
Place one tortilla on a clean surface.
Spread about 2 tablespoons of refried beans down the center.
Top with a few tablespoons of shredded chicken.
Add 1 heaping tablespoon of Colby Jack cheese.
Spoon 1 tablespoon of enchilada sauce over the filling.
Step 4: Roll the Enchiladas
Roll the tortilla tightly around the filling.
Place it seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling.
Step 5: Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas.
Sprinkle the remaining Colby Jack cheese and pepper jack cheese over the top.
Step 6: Bake
Bake for 25 to 30 minutes, or until the cheese is melted and the sauce is bubbling.
Step 7: Rest and Garnish
Let the enchiladas cool for about 5 minutes before serving.
Top with avocado, cilantro, and chopped red onion or green onion.
Add a drizzle of spicy cilantro yogurt sauce if desired.
Tips for Perfect Chicken Enchiladas
Warm the Tortillas First
Cold corn tortillas can crack when rolled. Warming them makes them softer and easier to work with.
Do Not Overfill
Use about ¼ cup of filling per tortilla. Too much filling can make the enchiladas break open.
Place Seam-Side Down
This keeps the enchiladas closed while baking.
Use Enough Sauce
A saucy bottom layer keeps the tortillas from sticking and helps them stay soft.
Let Them Rest Before Serving
A short rest helps the filling set slightly and makes the enchiladas easier to serve.
Easy Ingredient Swaps
Make Them Vegetarian
Skip the chicken and use black beans, pinto beans, roasted vegetables, or sautéed mushrooms.
Add Vegetables
Add up to 1 cup of cooked vegetables such as zucchini, bell peppers, corn, onions, sweet potato, or butternut squash.
Make Them Dairy-Free
Use your favorite dairy-free shredded cheese.
Make Them Gluten-Free
Use certified gluten-free corn tortillas and check that your broth and spices are gluten-free.
Use Store-Bought Sauce
Use one 28-ounce can of red enchilada sauce instead of homemade sauce for a faster version.
What to Serve with Chicken Enchiladas
These enchiladas are filling on their own, but they pair perfectly with:
- Mexican rice
- Cilantro lime rice
- Refried beans
- Black beans
- Corn salad
- Guacamole
- Pico de gallo
- Chips and salsa
- Simple green salad
- Roasted vegetables
- Sour cream or Greek yogurt
- Lime wedges
Make-Ahead Instructions
You can assemble the enchiladas up to 1 day ahead.
Cover the baking dish tightly and store it in the refrigerator.
When ready to bake, add 10 to 15 extra minutes to the baking time since the enchiladas will be cold.
Freezing Instructions
These chicken enchiladas freeze very well.
Option 1: Freeze Before Baking
Assemble the enchiladas in a freezer-safe baking dish.
Cover tightly with plastic wrap and foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator, then bake as directed.
Option 2: Bake First, Then Freeze
Bake the enchiladas and let them cool completely.
Freeze the whole pan or divide into individual portions.
Wrap tightly and freeze for up to 3 months.
To reheat, thaw overnight and bake covered at 350°F for 30 to 45 minutes, or until hot.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions
Reheat individual portions in the microwave until warm.
For best texture, reheat in the oven at 350°F until heated through.
Add a little extra enchilada sauce before reheating if the enchiladas seem dry.
Frequently Asked Questions
Can I Use Rotisserie Chicken?
Yes. Rotisserie chicken is a great shortcut and works perfectly in this recipe.
Can I Use Flour Tortillas?
Yes. Flour tortillas work well, but you may only need 8 to 10 because they are usually larger than corn tortillas.
Can I Use Store-Bought Enchilada Sauce?
Yes. Use one 28-ounce can of red enchilada sauce if you do not want to make the homemade version.
Can I Make These Enchiladas Spicier?
Yes. Add more cayenne pepper, use spicy enchilada sauce, or add diced jalapeños to the filling.
Can I Make These Without Cheese?
Yes. You can skip the cheese or use a dairy-free cheese alternative.
Are These Good for Meal Prep?
Yes. They reheat well and can be stored in the refrigerator or freezer.
Recipe Information
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 5
Serving Size: 2 enchiladas
Nutrition Information
Approximate nutrition per serving:
- Calories: 400
- Carbohydrates: 46g
- Protein: 31g
- Fat: 10g
- Fiber: 11g
- Sugar: 6g
Nutrition may vary depending on tortillas, cheese, sauce, and toppings used.
Final Thoughts
These Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce are the perfect balance of creamy, cheesy, saucy, and satisfying. They are easy enough for a weeknight dinner but comforting enough to serve to guests.
With tender shredded chicken, creamy refried beans, melty cheese, and bold homemade sauce, this is one of those recipes you’ll want to keep in your dinner rotation.