Skip to content

Chicken Enchiladas with Refried Beans & Corn

May 28, 2012


This full flavored comfort food isn’t complicated or time consuming, but oh it’s good!

And it can be easily multiplied to feed a crowd. This recipe makes 8 enchilads, but figure 2 enchiladas per person and up the quantities accordingly as needed.

You’ll Need:

1 lb chicken tenders, cut into small dice

1 green pepper, cut into small dice

1/2 sweet onion, cut into small dice

1 tbs EVOO

3 tbs non fat Greek yogurt

1 tbs Lime juice

2 tsps Chili spice

1/2 tsp Salt

1/2 tsp Pepper

8 Flour tortillas

1/2 a 15 oz can refried beans

1 10 oz can spicy enchilada sauce

1 cup corn kernels, fresh or frozen, raw or cooked

1 1/2 cups shredded cheddar cheese

2 handfuls shredded lettuce

A large fry pan

A casserole dish large enough to hold all the tortillas after they are stuffed & rolled

Non stick aluminum foil


1. Heat the EVOO in the fry pan, and sauté the peppers and onions over medium heat just til they begin to soften.

2. Add the diced chicken, chili powder, salt & pepper and continue to sauté until the chicken is cooked, just a minute or two.

3. Add the yogurt & lime juice, stir well, and turn off the heat.

4. Meanwhile, lay the tortillas flat on a clean counter and run a generous stripe of refried beans down the center of each.

5. Follow with 3 tbs of the chicken mixture over the refried beans.

6. In the casserole dish, spoon in a few tbs of enchilada sauce and tip the dish to allow the sauce to lightly coat the bottom.

7. Roll up each filled enchilada and place it in the casserole dish so the seam faces toward the side of the dish. Then add another, tightly fitted into the dish, the same way, until all 8 are done. (If you have any chicken filling left over, toss it in the gaps between enchiladas and the casserole dish.)

8. Pour the rest of the enchilada sauce over the rolls, doing your best to evenly cover everything.

9. Sprinkle corn kernels on top and in the small gaps between each roll.

10. Sprinkle the cheese generously, covering everything in the dish.

11. Cover the dish with non stick aluminum foil and crimp the sides to create a tight seal.

12. Bake at 375 approximately 40 minutes, til it’s bubbly & hot.

13. After removing the dish from the oven and carefully removing the foil, sprinkle the shredded lettuce on top of the enchiladas and serve immediately.

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: