I’m not completely sure if these are enchiladas because they don’t have a sauce on them. They aren’t burritos because they aren’t completely enclosed. They certainly aren’t tacos and even though I use fajita shells they are far from fajitas. So I am going to call them enchiladas and if you would like to add some enchilada sauce, then go for it.
Can I tell you my pet peeve about burritos? I can’t stand it when they (certain burrito-serving restaurants) stuff a burrito with rice. I feel like the rice is just unnecessary calories and you already have plenty of carbs from the tortilla. Plus I don’t like the taste of the rice wrapped up in a tortilla shell. Just give me the meat, veggies, cheese and beans and keep your stinkin’ rice:-). Oh, and give me some cilantro, too – and lots of it!
These chicken and refried bean “enchiladas” are so good and so simple. I love the creamy filling and you can eat them with any toppings your heart desires.
I have two Trader Joe’s shout-outs with this recipe. First of all, their refried pinto beans are awesome and that is what I usually make these with. Second shout out is for their red and green jarred salsas. Not only are the inexpensive, but they are the best tasting jarred salsas I have ever found. No extra preservatives or thickening agents to make them taste funny. They taste super fresh – just like a salsa you would get with your chips at your favorite Mexican restaurant. Yum!
- 3 boneless skinless chicken breasts – cooked and shredded
- 1 can of fat-free refried beans (I love Trader Joe’s)
- 3 cups of shredded Colby-Jack Cheese
- 1 cup of restaurant-style salsa (I also like TJ’s jarred red salsa for this because it isn’t chunky)
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 10 flour tortilla shells – Fajita Size
- 2 Green Onions – white and green parts sliced
- Chopped Cilantro
- Extra Salsa for serving
- Preheat oven to 350 degrees and spray a 9X13 pan with cooking spray.
- Combine shredded chicken, refried beans, 1½ cups of cheese, salsa, salt and garlic powder in a bowl. Place filling down the middle of each tortilla and roll up. Place stuffed tortillas seam side down in your casserole dish.
- Once all tortillas are stuffed place any remaining chicken and bean mixture along the sides of the dish. Cover the shells with the remaining cheese.
- Bake in oven covered with foil for 20 minutes. Uncover and bake an additional 5 minutes. or until cheese is bubbly. Remove from oven and sprinkle with green onion and cilantro. Serve with additional salsa or your favorite toppings.