Chicken & Bean Enchiladas

When you want a hands-off Mexican dinner that fills the house with the warm scent of bubbly cheese and spiced tomato sauce, these chicken and bean enchiladas deliver. Five everyday ingredients, about 10 minutes of rolling, and a short stay in the oven are all it takes.

Diced cooked chicken gets folded with hearty baked beans and a splash of picante sauce, then rolled snugly into corn tortillas and lined up in a baking dish. The remaining picante sauce blankets the top before a generous handful of shredded cheese goes on at the end, melting into a golden, stretchy crust that you will want to pull apart straight from the pan.

This simple chicken enchilada recipe feeds four hungry appetites and pairs well with a cool dollop of sour cream and a quick side salad.

Pro Tips

• Use leftover rotisserie chicken for the fastest prep; shred it instead of dicing for more texture in every bite.
• Warm the tortillas briefly in a dry skillet or microwave before rolling so they bend without cracking.
• Choose mild or hot picante sauce based on who is sitting at the table; the recipe works equally well either way.
• Cover the dish tightly with foil during the first 25 minutes to keep the enchiladas moist, then uncover for the cheese melt.

Variations

• Black bean swap: Replace baked beans with seasoned black beans and add a squeeze of lime for a lighter, smokier filling.
• Flour tortilla version: Use 7-inch flour tortillas for a softer, less crumbly wrap.
• Verde enchiladas: Swap picante sauce for salsa verde and use pepper jack cheese for a tangy, green-chile twist.