Saturday Night Chicken, Cheese and Refried Bean Enchiladas

Recipe by Shannon Cooks
READY IN: 55mins




  • 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.