Bush Family Enchiladas Recipe
A family-favorite enchilada recipe packed with flavorful fillings, zesty sauces, and melted cheese. A hearty and satisfying dish perfect for any gathering!
Equipment
- Mixing bowl
- Large Skillet
- Baking Dish
- Wooden Spoon
- Aluminum foil
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 1 cup refried beans
- 1 cup enchilada sauce plus extra for topping
- 1 1/2 cups shredded cheese cheddar or Mexican blend
- 6 large flour tortillas
- 1 medium onion diced
- 1 tablespoon olive oil
- to taste sour cream for serving
- to taste chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the diced onion until softened, about 3-5 minutes.
- In a mixing bowl, combine the shredded chicken, refried beans, 1 cup of enchilada sauce, and 1 cup of shredded cheese. Mix well.
- Spread a thin layer of enchilada sauce over the bottom of the prepared baking dish.
- Lay out a tortilla and spoon the chicken mixture down the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese.
- Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with sour cream and chopped cilantro before serving. Enjoy!
Notes
These enchiladas are easily customizable—add black beans, corn, or jalapeños for extra flavor. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
Calories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 8gCholesterol: 60mgSodium: 700mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 4mgCalcium: 150mgIron: 2mg
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