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Cheesy Chicken and Refried Bean Enchiladas


Cheese and refried beans meld together to create a flavorful layer in these Cheesy Chicken and Refried Bean Enchiladas.

Cheesy Chicken and Refried Bean Enchiladas

Chicken and Bean Enchiladas

Oh, how my family loves enchiladas. It’s almost ridiculous how often we make and eat them. Typically we serve them piping hot with tortilla chips on the side to scoop up all the cheesy melted deliciousness.

Nothing beats a gooey cheese pull and these enchiladas don’t disappoint in that department. For the most flavorful cheese in this dish go with sharp cheddar or a Mexican blend.

Mexican blend cheese is worth it for its flavor and melting abilities. It is usually a combination of Monterey Jack, cheddar, Asadero, and Queso which all factor into how well it melts into that creamy, gooey goodness.

Pork, beef, and chicken all work quite well for enchiladas. For this recipe, I use rotisserie chicken – though, in a pinch, canned chicken from the pantry will work as well.

These chicken and bean enchiladas will be scoopable after resting for 15 minutes out of the oven. Let the dish rest a bit longer if you want to slice the enchiladas versus scoop them onto plates.

We typically serve them warm and scoopable with plenty of tortilla chips on the side for scooping the enchiladas.

Refried Bean Enchiladas

Refried Bean Enchiladas

While the majority of my enchilada recipes do contain beans, chicken with refried beans is a new variation for us and it’s been a huge hit! The refried beans form a creamy cheesy layer and the flavors work beautifully together.

Canned refried beans are a fantastic, simple hack for these enchiladas. I find that heating them and then slightly smashing or smearing them with a spoon helps to make them spreadable in the enchiladas.

Inspired by the Cheesy Beef and Bean Burritos that we also make with refried beans, these enchiladas are an even easier option that satisfies the craving nicely.

Chicken and Refried Bean Enchiladas

Refried Bean Enchilada Recipe

While this recipe may appear lengthy at first glance, it’s actually quite simple. You’ll layer tortillas with refried beans, chunks of chicken, and cheese. Then pop the casserole in the oven until everything is hot and melted.

Kitchen Tip: I use this pan to make these enchiladas.

  1. Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, stir and cook for an additional minute, until fragrant.
  2. Stir in the enchilada sauce (reserving 1/2 cup of sauce) and the green chili. Add 3/4 teaspoon cumin, red pepper flakes, and salt. Taste and add more salt as needed. Add the chicken and stir to combine. Remove from the heat.
  3. Scoop the refried beans into a saucepan or large skillet over medium heat. Warm and smash a bit with a wooden spoon until smooth and spreadable. Remove from the heat.
  4. Drizzle ¼ cup of the reserved enchilada sauce into the bottom of a deep 9×13 baking dish. Place a stack of corn tortillas on a cutting board and cut into 6 pie shaped wedges. Place a single layer of tortilla wedges across the bottom of the pan.
  5. Scoop half of the beans over the tortillas in small spoonfuls and flatten a bit with the back of a spoon. Sprinkle with about ¾ cup of cheese. Layer tortillas over the cheese. Scoop half of the chicken mixture over the tortillas and sprinkle with a tablespoon or so of cilantro. Layer with about ¾ cup of cheese and another layer of tortillas.
  6. Repeat the layers. Top the final tortillas with the remaining enchilada sauce and sprinkle with the last of the cheese. Bake until the cheese has melted and the edges are bubbling, about 15 minutes. Remove from the oven and sprinkle with remaining cilantro and green onions. Let cool 10-15 minutes before serving.
Chicken Enchiladas

Enchilada Recipes

If you’re looking for more great enchilada recipes to try, check out the 30 Minute Chicken EnchiladasBBQ Chicken EnchiladasChicken Enchilada Dip, and these Breakfast Enchiladas.

For more easy Mexican food dinner ideas, try some enchiladastacos, or these Smothered Chicken BurritosMexican Lasagna and Stuffed Bell Peppers are a couple more favorites with my crew.

Cheesy Chicken Enchiladas

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Servings: 8 servings

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  • 1 tablespoon olive oil
  • 1 small yellow onion, diced small, about 1 cup
  • 4 garlic cloves, minced
  • 29 ounces red or green chile enchilada sauce, ½ cup reserved
  • 7 ounces diced roasted green chili, about ¾ cup
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt, adjust to taste
  • 4 cups cooked chicken, chopped or shredded bite-size
  • 28 ounces refried beans
  • 12-16 white corn tortillas cut into pie-shaped triangles
  • 3 cups cheddar or Mexican blend shredded cheese
  • ½ cup fresh cilantro, chopped, reserve 1-2 tablespoons for topping
  • 2 green onions, sliced thin
  • Preheat oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, stir and cook an additional minute, until fragrant.

  • Stir in the enchilada sauce (reserving 1/2 cup of sauce) and the green chili. Add 3/4 teaspoon cumin, red pepper flakes, and salt. Taste and add more salt as needed. Add the chicken and stir to combine. Remove from the heat.

  • Scoop the refried beans into a saucepan or large skillet over medium heat. Warm and smash a bit with a wooden spoon until smooth and spreadable. Remove from the heat.

  • Drizzle ¼ cup of the reserved enchilada sauce into the bottom of a deep 9×13 baking dish. Place a stack of corn tortillas on a cutting board and cut into 6 pie shaped wedges. Place a single layer of tortilla wedges across the bottom of the pan.

  • Scoop half of the beans over the tortillas in small spoonfuls and flatten a bit with the back of a spoon. Sprinkle with about ¾ cup of cheese. Layer tortillas over the cheese. Scoop half of the chicken mixture over the tortillas and sprinkle with a tablespoon or so of cilantro. Layer with about ¾ cup of cheese and another layer of tortillas.

  • Repeat the layers. Top the final tortillas with the remaining enchilada sauce and sprinkle with the last of the cheese. Bake until the cheese has melted and the edges are bubbling, about 15 mintues. Remove from the oven and sprinkle with remaining cilantro and green onions. Let cool 10-15 minutes before serving.

Calories: 502kcal · Carbohydrates: 39g · Protein: 36g · Fat: 22g · Saturated Fat: 10g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 6g · Cholesterol: 95mg · Sodium: 1812mg · Potassium: 287mg · Fiber: 9g · Sugar: 10g · Vitamin A: 1292IU · Vitamin C: 3mg · Calcium: 380mg · Iron: 3mg

Refried Bean Enchiladas


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