Chicken and Bean Enchiladas (Summer Recipes)


  • 1 1/2 teaspoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 15- ounce can Hunt's Tomato Sauce
  • 1 cup chicken broth
  • 1 pound boneless skinless chicken breasts, cooked and shredded
  • 1 15- ounce can pinto beans drained and rinsed
  • 12 corn tortillas
  • 1 1/2 cups Mexican blend cheese
  • sour cream cilantro, tomatoes, olives, etc for serving


  1. Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray.
  2. Heat olive oil over medium heat in a large skillet. Add onion and cook until soft and translucent. Add garlic and cook another 30 seconds until fragrant. Add chili powder, cumin, crushed red pepper flakes and salt.
  3. Pour in Hunt's Tomato Sauce and chicken broth. Whisk to combine. Bring to a boil and allow to cook 2 minutes, stirring occasionally. Remove about 1 1/2 cups of the sauce and set aside.
  4. Stir the shredded chicken and pinto beans into the remaining sauce.
  5. To assemble, place your corn tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for about 20 seconds or until soft and pliable.
  6. Working on one tortilla at a time, spoon about 1/3 of the chicken mixture into the tortilla. Wrap up and place seam side down in the prepared pan. Repeat with remaining tortillas.
  7. Pour the reserved sauce over top and sprinkle with the cheese.
  8. Bake for about 20 minutes or until cheese is melted and bubbly. Serve with garnishes if desired.