Chicken and Refried Bean Enchiladas

Chicken and Refried Bean Enchiladas

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!


4.0 from 1 reviews
Chicken and Refried Bean Enchiladas
  • 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
  1. Preheat oven to 350 degrees and spray a 9X13 pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!



  1. i just love this kind of dish. i can’t help but get seconds and sometimes thirds, and i’m not ashamed to admit it. 🙂

  2. My vote is for enchiladas! These sound and look delicious Becki! I am craving tex-mex food like this in crazy ways lately. I don’t mind rice in burritos as long as it is fresh. Sometimes I think restaurants do that to get rid of their leftovers.

  3. Great dish and thank you for venting my frustrations about the rice-filled burrito!

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