Quick Chicken Enchilada Recipe- Beans, Cheese & Tomato Sauce

Last Updated on 6 months ago by Neha Deshmukh

Quick Chicken Enchilada Recipe – Beans, Cheese & Tomato Sauce

Hey everyone! If you’re anything like me, sometimes you just need a comforting, flavorful meal that doesn’t take all day to make. This quick chicken enchilada recipe is exactly that – a total crowd-pleaser that’s surprisingly easy to throw together. I first made this when I was craving something warm and cheesy, and honestly, it’s been a family favorite ever since! It’s perfect for a weeknight dinner or a casual get-together.

Why You’ll Love This Recipe

This recipe is all about convenience without sacrificing flavor. We’re using a few shortcuts – like canned tomato sauce and broth – to get a delicious meal on the table in under an hour. It’s packed with cheesy goodness, savory beans, and a wonderfully spiced sauce. Plus, it’s easily customizable to your spice preference!

Ingredients

Here’s what you’ll need to make these amazing enchiladas:

• 1 Tbsp Oil
• 1 Tbsp Flour
• 8 oz Tomato Sauce (1 can – about 225g)
• 14 oz Broth/Stock (1 can – about 400ml)
• ¼ cup Water (60ml)
• ¼ tsp Oregano
• ½ tsp Garlic Powder
• ½ tsp Cumin Powder
• Salt to taste
• ½ tsp Sugar
• Red Chili Powder to taste
• 12 Corn Tortillas
• 3 cups Refried Beans (about 360g)
• 2 cups Shredded Cheese (about 200g)
• ½ cup Chopped Onions (about 75g)
• ¼ cup Sliced Olives (about 50g)

Ingredient Notes

Let’s talk ingredients for a sec!

• Corn Tortillas: I love using corn tortillas for that authentic enchilada flavor and texture. They hold up really well to the sauce.
• Chili Powder Blend: Don’t be shy with the chili powder! I like to use a blend of ancho and chipotle for a smoky depth, but feel free to use your favorite.
• Canned Tomato Sauce: This is a lifesaver for quick weeknight meals. It provides a great base for the sauce without needing to simmer tomatoes for hours. You can use crushed tomatoes too, if you prefer a chunkier sauce.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the flour and whisk constantly until it turns a lovely light pink color – this is your roux, and it’ll help thicken the sauce.
2. Pour in the broth, tomato sauce, and water. Now, add the garlic powder, cumin, oregano, salt, sugar, and chili powder. Give everything a good mix and bring it to a boil.
3. Once boiling, reduce the heat and simmer uncovered, stirring frequently, until the sauce thickens. This usually takes about 10-15 minutes. Once it coats the back of a spoon nicely, remove from the heat.
4. Preheat your oven to 400°F (204°C). Grease a baking dish – a 9×13 inch dish works perfectly. Spread a thin layer of the sauce on the bottom of the dish.
5. Now, let’s soften those tortillas! Wrap the corn tortillas in a damp paper towel and microwave for about 2 minutes. This makes them pliable and prevents them from cracking when you roll them.
6. Spread a spoonful of sauce onto each tortilla, then add a generous helping of refried beans, a sprinkle of cheese, and a few chopped onions.
7. Roll those tortillas up tightly and place them seam-side down in the prepared baking dish.
8. Pour the remaining sauce over the enchiladas, then top with the rest of the cheese, onions, and olives.
9. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
10. Serve immediately with your favorite toppings!

Expert Tips

• Don’t overfill the tortillas, or they’ll be difficult to roll.
• If the sauce gets too thick while simmering, add a splash more water.
• For extra flavor, sauté the onions before adding them to the enchiladas.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level Adjustment: My family loves a little heat, so I add a pinch of cayenne pepper to the sauce. You can also use a spicier chili powder blend.
• Vegetarian Adaptation: Swap the broth for vegetable broth and add an extra cup of refried beans. You could also add some sautéed veggies like bell peppers and zucchini.
• Gluten-Free: Just make sure your broth is certified gluten-free!
• Make-Ahead Instructions: You can assemble the enchiladas ahead of time, cover them, and refrigerate for up to 24 hours. Add about 5-10 minutes to the baking time if baking from cold.

Serving Suggestions

These enchiladas are fantastic on their own, but they’re even better with some tasty sides! I love serving them with:

• Guacamole
• Salsa
• Sour Cream
• Mexican Rice
• A simple green salad

Storage Instructions

Leftovers? Yes, please! Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Let’s answer some common questions:

1. Can I use flour tortillas instead of corn tortillas for this recipe?

You can, but the flavor and texture will be different. Corn tortillas are traditional and hold up better to the sauce.

2. What is the best type of cheese to use in chicken enchiladas?

Monterey Jack, cheddar, or a Mexican blend all work beautifully. I like to use a combination for extra flavor!

3. How can I adjust the spice level of this enchilada sauce?

Start with a small amount of chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

4. Can I freeze enchiladas before or after baking?

Yes! You can freeze unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking. You can also freeze baked enchiladas, but the texture may change slightly.

5. What are some good side dishes to serve with chicken enchiladas?

Mexican rice, a fresh salad, guacamole, and salsa are all great options.

6. Can I make the sauce ahead of time?

Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!