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.

  • Servings: 5
  • Makes 2 Enchiladas per serving

INGREDIENTS

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

DIRECTIONS

  1. Preheat oven to 400 degrees F (204 degrees C).
  2. In a 22.5 x 33 cm baking dish coat the bottom with 237 ml of the salsa verde.
  3. Microwave tortillas for 30 seconds to make more pliable.
  4. To build enchiladas, dip each tortilla in the bottom of the dish to coat in salsa verde. Top tor- tilla with approximately 2 tablespoons of refried beans and approximately 56 grams of pulled rotisserie chicken.
  5. Roll tortilla together and place the seam on the bottom. Repeat with remaining tortillas.
  6. Top enchiladas with remaining salsa verde and top with Mexican shredded cheese blend.
  7. Cover and bake until hot, approximately 15 minutes.
  8. 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.