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Chicken and Refried Bean Enchiladas

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“This recipe uses homemade enchilada sauce : and homemade salsa however you like your salsa. I always put two handfuls of cilantro in my salsa.”

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 24 ounces canned chicken (kirkland)
  • 12 -16 ounces refried beans
  • 12 cup salsa, homemade
  • 0.5 (1 1/4 ounce) packet taco seasoning
  • 6 flour tortillas
  • 3 cups enchilada sauce, homemade
  • 8 ounces cheese
  • 3 tablespoons garlic, minced
  • 16 ounces sour cream


  1. Preaheat oven to 350.
  2. Get out a 13x9in. pan. Spray the pan with cooking spray, rub with coconut oil, , olive oil or butter. (Don't use all of these, just use whatever you have).
  3. Place olive oil in medium sauce pan, on medium heat.
  4. Add Chicken and Refried Beans, heat up so the beans are easy to mix.
  5. Add salsa, taco seasoning, and garlic. Cook until warm; about 8 minutes.
  6. Mix well.
  7. Remove from heat.
  8. Add a spoonful or two of meat mixture into the tortilla, with two dollops of sour cream.
  9. Roll up the tortilla and place it seam side down in the pan.
  10. Once all the wraps are in the pan. Poor your homemade enchilada sauce all over the top. It doesn't have to be only 3 cups if you end up with more or less.
  11. Sprinkle cheese over the top.
  12. Bake for 20-25 minutes.
  13. Broil for 5 minutes.

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