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.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Mention @annemarie_rossi or tag #realfoodrealdeals!
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.
Annemarie says
Caren, I typically use cheddar, but Monterey Jack is good too.
Flor Mariscal says
I am mexican , and I am glad that you have this recipe with corn tortillas, this are the real enchiladas. You can add more sauce if you want too. We have another recipe in Mexico that we call “enfrijoladas”, we make a sauce by blending the beans with chicken broth and use it as a sauce. They are delicious too. Thanks again.
Annemarie says
That sounds delicious, Flor. So simple! Thanks for sharing.
kirsten@FarmFreshFeasts says
Annemarie,
Looks great to me! I can’t tell if I’ve been enamored of salsa verde on enchiladas because I canned a batch of it (and therefore it’s in my pantry) or because it really is my current fave, but I think I need to try this chipotles in adobo that I hear about to make a meaningful comparison. That’s my story.
Thanks!
Annemarie says
Kirsten, I adore salsa verde, but you really should try this version too. The flavor of the chipotles in adobo is amazing.
Celiac Kiddo says
Yum! Looks wonderful. I love Mexican food too, and also love that it’s mostly naturally gluten free.
-Dana
Annemarie says
Thanks, Dana! As long as you avoid flour tortillas, you’re generally safe with Mexican food in a gluten-free diet.