Potato And Bean Enchiladas

A flavorful fiesta awaits with these Potato and Bean Enchiladas! A delicious twist on traditional enchiladas, this recipe combines tender chicken, creamy beans, and crispy potatoes, all wrapped up in a rich, spicy sauce and melted cheese. A hearty, satisfying meal that’s sure to become a family favorite!

Ready Time

1 hrs 15 mins

Yields

9 servings

Ingredients

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 large onion, chopped
2 cloves of garlic, minced
1 red bell pepper, chopped
2 cups cooked kidney beans, drained and rinsed
2 cups diced tomatoes
1 can (10 oz) enchilada sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
9 (6-inch) corn tortillas
2 large potatoes, peeled and thinly sliced
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tablespoons olive oil
Fresh cilantro leaves for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the chopped onion and cook until translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute.

Add the chicken to the skillet, cooking until browned on all sides and cooked through, about 5-6 minutes.

Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil.

Add the chopped red bell pepper and cook until tender, about 3-4 minutes.

Add the cooked chicken back into the skillet, along with the cumin, smoked paprika, cayenne pepper, salt, and black pepper.

Stir to combine.

In a large bowl, combine the cooked kidney beans, diced tomatoes, and enchilada sauce.

Stir to combine.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla.

Add a few slices of potato on top of the chicken, followed by a spoonful of the bean and tomato mixture.

Sprinkle some shredded Monterey Jack and Cheddar cheese on top.

Roll the tortilla up tightly and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with more cheese.

Cover with aluminum foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and garnish with fresh cilantro leaves.

Serve hot and enjoy!

Notes

You can use leftover cooked chicken or beans to save time, so feel free to get creative with what you already have in the fridge! Since the dish does need some prep work, consider making the chicken and bean mixture a day in advance to save time. When assembling the enchiladas, make sure to not overfill them, as they’ll be easier to roll and less likely to break apart in the oven.

You can customize the level of heat in the dish by adding more or less cayenne pepper, so feel free to spice it up or tone it down! To make the dish more substantial, consider adding some sautéed veggies or a side salad to round out the meal.

Remember to warm those tortillas before assembling the enchiladas, as it’ll make them more pliable and easier to roll.