Dreamy Refried Bean Chicken Enchiladas
If you love warm, cheesy, saucy comfort food, you’re about to be very happy. I made these Refried Bean Chicken Enchiladas one night when I wanted something filling but not too fancy.
Honestly, I didn’t plan much—just opened my pantry, saw a can of refried beans, some leftover shredded chicken, and thought, Why not wrap it all in tortillas and drown it in sauce?
And wow… the result was dreamy. Creamy beans, tender chicken, melted cheese, and that tangy enchilada sauce—every bite was like a warm hug. You’re going to love how simple this is and how it makes your kitchen smell amazing.
Why You’ll Love These Enchiladas
Here’s the thing—this recipe is perfect for busy days but still feels special.
- Comfort food vibes: Cheesy, creamy, and packed with flavor.
- Easy to make: You only need basic ingredients.
- Family-friendly: Even picky eaters will ask for seconds.
- Make-ahead friendly: Assemble ahead and bake later.
It’s the kind of meal that makes you feel good while you eat it—and even better when you see empty plates at the table.
Ingredients You’ll Need
Let’s keep it real. You don’t need fancy ingredients here. Just gather these:
- Cooked chicken – shredded (rotisserie chicken works perfectly)
- Refried beans – creamy and flavorful, the heart of the filling
- Tortillas – soft flour or corn, your choice
- Enchilada sauce – red or green, whichever you like best
- Shredded cheese – cheddar, Mexican blend, or pepper jack
- Onion – finely diced for extra flavor
- Garlic – because it makes everything better
- Seasonings – cumin, paprika, chili powder, salt, and pepper
Optional toppings: sour cream, fresh cilantro, sliced jalapeños, diced tomatoes.
How to Make Dreamy Refried Bean Chicken Enchiladas
1. Prepare Your Filling
In a skillet, sauté the onions and garlic until they smell amazing. Add the shredded chicken, refried beans, and your seasonings. Mix until everything is creamy and well-blended. This is your rich, hearty filling.
2. Warm the Tortillas
Tortillas are easier to roll when they’re warm. You can heat them for 20–30 seconds in a pan or wrap them in foil and warm in the oven.
3. Roll the Enchiladas
Spoon the filling onto each tortilla, sprinkle some cheese inside, and roll them up snugly. Place them seam-side down in a baking dish.
4. Add the Sauce and Cheese
Pour enchilada sauce all over the rolled tortillas, making sure every bit is covered. Sprinkle the rest of your cheese on top—don’t be shy.
5. Bake to Perfection
Bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and bubbling.
Tips for the Best Enchiladas
- Don’t skip warming the tortillas—it stops them from cracking.
- Go heavy on the sauce so every bite is juicy and flavorful.
- Mix cheese types for richer flavor—cheddar + pepper jack is amazing.
- Make ahead by assembling and refrigerating, then baking when ready.
Serving Ideas
You can serve these enchiladas just as they are, but I like to make it extra fun:
- With a side of Mexican rice or Spanish rice
- A crisp green salad for freshness
- Guacamole and chips for a little crunch
- Cold soda or lemonade to balance the spice
Storing and Reheating
If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven, or use the microwave for a quick fix.
Final Thoughts
These Dreamy Refried Bean Chicken Enchiladas are one of those recipes that remind me why I love cooking. They’re easy, they taste amazing, and they bring people together around the table. If you’ve got a can of refried beans and some chicken lying around, you’ve got yourself dinner.
Trust me—make them once, and they’ll become part of your regular meal rotation.
