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BUSH’S® REFRIED BEAN ENCHILADAS

Bush's® Traditional Refried Beans and pulled chicken are the stars of this family-friendly recipe. To make this recipe vegetarian, substitute pulled chicken for grilled or sautéed onions and bell peppers.

  • Prep Time

  • Cook Time

  • Serves

    5

recipe
Two refried bean enchiladas covered with melted cheese on a white plate

Ingredients

Serves: 5
  • 1 can BUSH’S® Traditional Refried Beans
  • 1 each Rotisserie Chicken, Pulled
  • 10 each Yellow Corn Tortillas
  • 3 cups Salsa Verde
  • 1 cup Mexican Shredded Cheese Blend

Optional Toppings

To taste Soured Cream To taste Red Onion To taste Black Olive Slices To taste Fresh Coriander, Chopped

Cooking Instructions

  1. 1
    PREHEAT

    Preheat oven to 400 degrees F (204 degrees C).

    • 2
      COAT

      In a 22.5 x 33 cm baking dish coat the bottom with 237 ml of the salsa verde.

      • 3
        WARM

        Microwave tortillas for 30 seconds to make more pliable.

        • Tortillas

      • 4
        FILL

        To build enchiladas, dip each tortilla in the bottom of the dish to coat in salsa verde. Top tortilla with approximately 2 tablespoons of refried beans and approximately 56 grams of pulled rotisserie chicken.

        • Tortilla

        • Salsa verde

        • 1 can of beans

        • Chicken

      • 5
        ASSEMBLE

        Roll tortilla together and place the seam on the bottom. Repeat with remaining tortillas.

        • 6
          TOP

          Top enchiladas with remaining salsa verde and top with Mexican shredded cheese blend.

          • Salsa verde

          • Shredded cheese

        • 7
          BAKE

          Cover and bake until hot, approximately 15 minutes.

          • 8
            MELT

            Uncover and bake until cheese is melted and golden and top with desired toppings like soured cream, red onion, black olives and fresh chopped coriander.

            • Optional toppings

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