Chicken and Corn Enchiladas with Refried Beans

Sliced chicken, corn, refried beans, and red bell pepper rolled in tortillas and baked under a homemade red sauce and melted cheese.

Prep Time 25

Cook Time 45

Total Time 1 10

Course Main Course

Cuisine Mexican

Servings 8 enchiladas

Calories 495 kcal

1 tsp onion powder for the spice mix
1 tsp garlic powder for the spice mix
¼ tsp kosher salt for the spice mix
1 tbsp ground cumin for the spice mix
1 tbsp paprika for the spice mix
1 tbsp dried oregano for the spice mix
¼ tsp black pepper for the spice mix
½ tsp cayenne pepper for the spice mix, optional
2 tbsp olive oil divided
3 tbsp all purpose flour for the sauce
2 cup low sodium chicken broth for the sauce
1 ½ cup tomato puree for the sauce
1 ¼ lb boneless skinless chicken breast sliced in half horizontally, for the filling
½ yellow onion chopped, for the filling
2 cloves garlic finely minced, for the filling
1 red bell pepper diced, for the filling
14 oz refried beans 1 can, for the filling
14 oz canned corn drained, for the filling, or 1 3/4 cups frozen
¼ cup water for the filling
8 flour tortillas 8 inch, corn tortillas also work
2 ½ cup shredded Monterey Jack or cheddar cheese 1 cup for the filling and 1 1/2 cups for the top
2 tbsp chopped fresh cilantro for serving

Make the sauce. Whisk the flour into 1 tablespoon of hot olive oil for 1 minute, add the broth, tomato puree, and half of the spice mix, and simmer for 10 minutes until thickened.
Cook the filling. Soften the onion, garlic, and bell pepper in the remaining oil for 4 minutes, then add the chicken, remaining spices, refried beans, corn, and water and cook until the chicken reaches 165 degrees F.
Assemble. Heat the oven to 350 degrees F. Stir 1 cup of cheese into the filling, spoon it into the tortillas, roll them up, and set them seam side down over a thin layer of sauce.
Bake. Cover with the remaining sauce and cheese and bake for 20 to 25 minutes until bubbly and golden.
Garnish. Rest for 5 minutes and sprinkle with cilantro before serving.

Substitutions: Shredded rotisserie chicken can replace the chicken breast, and corn tortillas can replace flour tortillas if warmed first.

Tips: Slice the chicken evenly and warm the tortillas so they roll without cracking.

Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat to 165 degrees F.

Keyword chicken and corn enchiladas, Chicken Enchiladas, Mexican Dinner, Rolled Tortillas