Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken and Red Bean Enchiladas Recipe
Chicken and red bean enchiladas utilize readily available rotisserie chicken from carryout shops and grocery stores, transforming otherwise labor-intensive dishes into convenient preparations. This practical recipe showcases how pre-cooked proteins can simplify complex Mexican dishes without sacrificing quality or flavor. The red beans add protein and authentic texture.
With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what’s needed for your recipe, and get creative with the endless possible uses for the leftovers.
Servings:
6
Yield:
6 servings
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Ingredients
2 cups shredded rotisserie chicken
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)
Optional garnish:
chopped fresh cilantro
hot red pepper sauce
Directions
Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.
Tips
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
| 512 | Calories |
| 24g | Fat |
| 42g | Carbs |
| 33g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 512 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 10g | 52% |
| Cholesterol 93mg | 31% |
| Sodium 937mg | 41% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 8g | 29% |
| Total Sugars 5g | |
| Protein 33g | 66% |
| Vitamin C 8mg | 9% |
| Calcium 341mg | 26% |
| Iron 3mg | 17% |
| Potassium 695mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
