These are one of my husbands like five approved (by me) recipes that he cooks. They are some of the most delicious enchiladas that I’ve ever had and they’re really easy to make. They’re also good to make large quantities of and eat throughout the week.

Print Recipe

Enchilada

The best gringo enchiladas I've ever had.

Cuisine

American, Mexican

Prep Time

20 Minutes

Cook Time

20 Minutes

Servings

Enchiladas

Ingredients

• 1 package Large Flour Tortillas substitute for a gluten free option (my package contained 8 tortillas)
• 1 can Refried Beans
• 1 can Diced Green Chilis
• 1 can Enchilada sauce Choose your desired level of spicy
• 1 Jar Tomato Salsa Choose your desired level of spicy
• 1 Yellow or Sweet Onion chopped
• 2 Large Red or Orange Bell Peppers I used mini ones but we usually use 2 large peppers
• 1 Teaspoon Cajun Seasoning
• 1 lb Shredded Colby Jack Cheese Mexican blend is also a good option that we like to use
• 2 boneless chicken breasts large breasts
• 1 Tablespoon Cooking Oil we used coconut oil

Cuisine American, Mexican Prep Time 20 Minutes Cook Time 20 Minutes Servings Enchiladas Ingredients 1 package Large Flour Tortillas substitute for a gluten free option (my package contained 8 tortillas) 1 can Refried Beans 1 can Diced Green Chilis 1 can Enchilada sauce Choose your desired level of spicy 1 Jar Tomato Salsa Choose your desired level of spicy 1 Yellow or Sweet Onion chopped 2 Large Red or Orange Bell Peppers I used mini ones but we usually use 2 large peppers 1 Teaspoon Cajun Seasoning 1 lb Shredded Colby Jack Cheese Mexican blend is also a good option that we like to use 2 boneless chicken breasts large breasts 1 Tablespoon Cooking Oil we used coconut oil

Instructions

1. Preheat the oven to 350F. Cut up the chicken into bite sized pieces and toss it in a frying pan with the cooking oil. Sprinkle the cajun seasoning on top. Cook until the chicken is cooked through.
2. While the chicken is cooking start mixing the filling. Combine the refried beans, green chilis, and salsa in a bowl and set aside.
3. Chop the onion and peppers. When the chicken is done add it to the filling bowl and put the peppers and onions in the pan. Saute until tender.
4. Add the peppers and onions to the filling bowl and mix everything together.
5. Place 1 cup of filling into the center of each tortilla. Roll each into a burrito, folding the ends in. Place each rolled burrito into a 13X9 casserole dish.
6. Once all of the burritos are rolled drizzle the enchilada sauce over the top of them, leaving about 1/4 in the can. I find they get too soupy if you pour the whole can on top. Sprinkle the cheese on top until completely coated with cheese.
7. Place in the preheated oven and bake for 15 minutes. Put the oven on broil once the cheese is melty to crisp it up for 5 minutes. Serve and enjoy!