I love Mexican food, so I’m not sure why it took me so long to discover homemade chicken enchiladas. This recipe is simple to put together, and it makes an incredibly flavorful, satisfying meal.
A little bit of chipotle peppers in adobo sauce goes a long way, so I freeze what I don’t use in teaspoon-sized portions. That way, I can grab what I need whenever I want to add some extra zing to a recipe like this one. If you have leftover chicken and some cooked beans in the freezer, this is the perfect use for those leftovers.
- 1 tsp. chipotle peppers in adobo sauce
- 8 ounces tomato sauce
- 1 clove garlic crushed
- 1 tsp. salt
- 3 cups cooked seasoned pinto beans
- 2 cups diced chicken
- 1 cup grated cheese
- 12 small corn tortillas I use Trader Joe's brand - just 3 non-GMO ingredients
- 1 scallion
- Preheat the oven to 350 degrees.
- To make the enchilada sauce, combine the chipotle in adobo sauce, tomato sauce, garlic, and salt in a blender or food processor. Thoroughly mix the ingredients. Set aside. (Note: if you don’t want a spicy sauce, you can substitute your salsa of choice.)
- Warm the tortillas in the oven in a covered casserole dish so they will roll easily. Fill each tortilla with a portion of chicken, beans, and cheese, and roll them up so the filling is inside.
- Place the tortillas (open side down) in a large baking dish. Pour the sauce over the tortillas, then sprinkle with diced scallion.
- Bake for about 20 minutes, until the enchiladas are heated and the cheese is melted.
Chicken Enchiladas Price Breakdown
This recipe costs $5.65 to make, or $.94 per serving. These easy chicken enchiladas are a wonderful meal alongside rice and a green salad.