Saturday Night Chicken, Cheese and Refried Bean Enchiladas
photo by Jamilahs_Kitchen
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 6 tablespoons butter, divided
- 3 cups cubed cooked chicken (or vegetarian chicken)
- 4 medium red chilies, diced (only remove seeds from two of the peppers, use the rest in the recipe)
- 3 garlic cloves, chopped
- 1 red onion, diced
- 1 orange bell peppers, diced diced or 1 yellow bell pepper, diced
- 1 (16 ounce) can refried beans
- 1 lime
- 1⁄4 cup all-purpose flour
- 10 ounces half-and-half
- 1 bunch fresh cilantro, chopped
- 4 ounces sour cream
- 1⁄2 cup milk
- 2 teaspoons cumin
- 1 3⁄4 cups shredded mozzarella cheese, divided
- 1 3⁄4 cups shredded cheddar cheese, divided
- 8 flour tortillas
directions
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the peppers, garlic, onion and chiles in the skillet.
- Cook until onions are translucent.
- Add cubed cooked chicken, refried beans and juice of the lime. Cook for five minutes over low heat. Mix in 1/4 cup mozzarella and 1/4 cup cheddar. Set skillet aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter (4 tablespoons) in a medium saucepan over low heat.
- Gradually stir in the flour and half-and-half. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted. Add 1/2 cup milk and two teaspoons cumin and stir until well integrated. The sauce will have a slightly gooey consistency.
- Spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
- Roll chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
- Spread cheese sauce on top with a spatula.
- Top with remaining shredded mozzarella and shredded cheddar (you should have 1/2 cup of each remaining).
- Bake 30 minutes in the preheated oven, until cheese is melted and lightly browned.
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Reviews
-
we liked this very much....my first attempt at a dish like this, and it was perfect. The recipe was clear, very easy to follow, it was easy to time my 'side' dishes so that everything came together. I made the tortillas and the refried beans from scratch, since ready-made are quite expensive here, I'll be posting those recipes separately . I served it with recipe#195501, because I've made it before and we like it, but I think I would have done better to go for plain rice or a green salad, it was a lot to eat! but its winter here, and cold, so it was a very Satisfying supper on a freezing Saturday night! Thank you for a very enjoyable recipe, Shannon!
RECIPE SUBMITTED BY
<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p>
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<p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>