Chicken and Bean Enchiladas

Chicken and Bean Enchiladas Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 8 minutes | Servings: 5

Introduction

Chicken and Bean Enchiladas are a delicious and satisfying Mexican-inspired dish that is perfect for a family dinner or a gathering with friends. These enchiladas are filled with a flavorful mixture of shredded chicken, refried beans, cheese, and vegetables, all wrapped up in soft tortillas and topped with salsa and more cheese. They are easy to make and can be customized to suit your taste preferences.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries. The word "enchilada" comes from the Spanish word "enchilar," which means "to season with chili." The dish is believed to have originated in Mexico, where it was traditionally made with corn tortillas filled with various ingredients and rolled up before being baked or fried. Over time, different variations of enchiladas have emerged, including the Chicken and Bean Enchiladas recipe we know today.

Ingredients

10 Soft wheat flour tortillas
1 tbsp butter
0.5 cup scallions or green onions, chopped
0.5 cup green bell peppers, chopped
1.5 cup water
16 oz (454 g) can refried beans
1.75 cup plain or jalapeño monterey jack cheese, shredded
2 tomatoes, chopped
1 cup salsa
1.5 cup shredded chicken, cooked
1 package Spanish Style rice and Sauce

How to prepare

In a microwave-safe dish, microwave butter, green onions, and bell peppers uncovered on high (full power) for 2 minutes.
Stir in water and packaged rice; continue to microwave for 10 more minutes.
Stir in beans, 1 cup of cheese, tomatoes, and chicken. Spread approximately 0.75 cup of filling on each tortilla and roll up.
Spray a 9 x 13 inches microwave-safe baking dish with cooking spray and arrange enchiladas seamside down.
Top with salsa and remaining cheese.
Cover with plastic wrap and microwave on high for 8 minutes, turning the dish every 2 minutes.
Let it stand for 5 minutes before removing the plastic wrap.
Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours.
Top with salsa and cheese just before heating.

Variations

Substitute the chicken with ground beef, shredded pork, or tofu for a different flavor.
Use different types of cheese, such as Monterey Jack, cheddar, or queso fresco, for a unique twist.
Add a can of diced green chilies or a dollop of sour cream to the filling mixture for extra flavor.
Top the enchiladas with sliced avocado, cilantro, or sliced jalapenos before serving.

Cooking Tips & Tricks

To save time, use pre-cooked shredded chicken or rotisserie chicken for this recipe.

- Make sure to heat the tortillas slightly before filling and rolling them to prevent them from tearing.

- Customize the filling by adding your favorite vegetables, such as corn, black beans, or spinach.

- For a spicier version, add diced jalapenos or a sprinkle of chili powder to the filling mixture.

- Serve the enchiladas with a side of sour cream, guacamole, or fresh salsa for added flavor.

Serving Suggestions

Serve the Chicken and Bean Enchiladas with a side of Mexican rice, a green salad, or roasted vegetables for a complete meal.

Cooking Techniques

Microwave the enchiladas for a quick and easy cooking method, or bake them in the oven for a crispy finish.

- Use a combination of microwave and oven cooking for a faster cooking time and a perfectly melted cheese topping.

Ingredient Substitutions

Use flour tortillas instead of corn tortillas for a softer texture.

- Substitute the refried beans with black beans or pinto beans for a different flavor.

- Use store-bought enchilada sauce instead of salsa for a quicker preparation.

Make Ahead Tips

Prepare the filling mixture and assemble the enchiladas ahead of time. Cover and refrigerate them until ready to cook. Top with salsa and cheese just before heating.

Presentation Ideas

Arrange the Chicken and Bean Enchiladas on a platter and garnish with chopped cilantro, sliced avocado, and a drizzle of sour cream for an attractive presentation.

Pairing Recommendations

Serve the Chicken and Bean Enchiladas with a refreshing glass of iced tea, a cold beer, or a fruity margarita for a delicious meal.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Chicken and Bean Enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of Chicken and Bean Enchiladas contains approximately 35 grams of carbohydrates.

Fats

Each serving of Chicken and Bean Enchiladas contains approximately 15 grams of fats.

Proteins

Each serving of Chicken and Bean Enchiladas contains approximately 20 grams of proteins.

Vitamins and minerals

Chicken and Bean Enchiladas are a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and wheat (tortillas). It may also contain soy (refried beans) and chicken.

Summary

Chicken and Bean Enchiladas are a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. They are a satisfying and flavorful dish that can be enjoyed as part of a healthy diet.

Summary

Chicken and Bean Enchiladas are a flavorful and satisfying dish that is perfect for a family dinner or a gathering with friends. This recipe is easy to make and can be customized to suit your taste preferences. Enjoy these enchiladas with a side of Mexican rice, a green salad, or roasted vegetables for a complete meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Chicken and Bean Enchiladas. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was known for her delicious Mexican dishes, and I always loved learning new recipes from her.

As we chatted and caught up on each other's lives, Maria began preparing the ingredients for the enchiladas. She pulled out a large mixing bowl and started shredding cooked chicken into it. I watched in awe as she effortlessly seasoned the meat with a blend of spices and herbs, creating a mouthwatering aroma that filled the room.

Next, Maria added a can of black beans to the chicken mixture, along with some diced onions and bell peppers. She mixed everything together with a generous amount of shredded cheese, creating a savory filling that promised to be absolutely delicious.

As Maria assembled the enchiladas, she explained each step to me in detail. She spooned a generous portion of the chicken and bean mixture onto a corn tortilla, rolled it up tightly, and placed it seam-side down in a baking dish. She repeated this process until the dish was filled with row after row of enchiladas, each one looking more tempting than the last.

After drizzling the enchiladas with a homemade salsa verde and topping them with more cheese, Maria popped the dish into the oven to bake. The smell that wafted from the oven was heavenly, and I couldn't wait to taste the finished product.

When the enchiladas emerged from the oven, golden-brown and bubbling with melted cheese, Maria plated them up and garnished them with fresh cilantro and a dollop of sour cream. I took my first bite and was instantly transported to a world of bold flavors and comforting textures. The chicken was tender and juicy, the beans added a satisfying bite, and the salsa verde brought a tangy brightness to the dish.

I couldn't get enough of the Chicken and Bean Enchiladas, and I begged Maria for the recipe. She laughed and told me that it was a family secret, passed down from generation to generation. But she could see how much I loved the dish, so she promised to write down the recipe for me.

I treasured that piece of paper like it was a precious heirloom, and I made the enchiladas for my family as soon as I got home. They devoured every last bite and begged me to make them again soon. From that day on, Chicken and Bean Enchiladas became a staple in our household, a dish that brought us together around the dinner table and filled our hearts and bellies with warmth and love.

Over the years, I've made the recipe my own, tweaking the seasonings here and there, adding a squeeze of lime juice or a sprinkle of fresh herbs. But the core of the dish remains the same, a testament to the culinary heritage that Maria shared with me that fateful day in her kitchen.

Now, as I pass the recipe on to you, my dear grandchild, I hope that you will make it your own as well. Add your own twist, create new memories around the dinner table, and share the love and joy that good food can bring. And who knows, maybe one day you'll pass the recipe on to your own grandchildren, continuing the delicious tradition that began with a simple Chicken and Bean Enchiladas recipe shared between friends.