Chicken & Refried Bean Enchiladas

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Chicken & Refried Bean Enchiladas
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Make this hearty and delicious dish part of your weekday menu. Your family will thank you!
Aug 26, 2009


  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, chopped
  • 1 lb (500 g) chicken breasts, trimmed and thinly sliced
  • 1 pkg (465 g) Old El Paso* Soft Taco Kit
  • 1 can (398 mL) Old El Paso* Refried Beans
  • 1 1/2 cups (375 mL) shredded Cheddar cheese
  • 1 jar (215 mL) Old El Paso* Taco Sauce
  • sour cream and chopped green onions


  • 1
    Heat oil in a large skillet over medium heat. Cook onion for 3 to 5 minutes or until softened.
  • 2
    Add chicken and cook, stirring occasionally until no longer pink.
  • 3
    Sprinkle with taco seasoning mix, and stir in 1/2 cup (125 mL) water.
  • 4
    Cook, stirring for 5 minutes or until sauce has thickened slightly; remove from heat.
  • 5
    Place soft tortillas on work surface. Divide and evenly spread refried beans on tortillas.
  • 6
    Divide chicken mixture among tortillas, and spoon along one half of each tortilla. Using 1 cup (250 mL) of the shredded cheese, divide and sprinkle evenly over chicken on each tortilla.
  • 7
    Spread taco sauce packet contents on the bottom of a 9x13-inch (23x33 cm) baking dish.
  • 8
    Roll each tortilla up jelly-roll-style, beginning at the end with the chicken.
  • 9
    Place rolled tortillas seam-side-down in baking dish. Spoon taco sauce from jar evenly over tortillas. Sprinkle with remaining cheese.
  • 10
    Cover with foil and bake in a 350°F (180°C) oven for 25 minutes; remove foil and bake 10 minutes longer or until heated through.

Expert Tips

  • Tip 1
    Tip: You may prepare and refrigerate this easy Mexican casserole up to 4 hours ahead of baking time - be sure to let stand 30 minutes at room temperature before baking or add 10 minutes to the bake time.

Nutrition Information

No nutrition information available for this recipe
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