Mexican Chicken Enchiladas with Creamy Refried Beans and Tangy Avocado Salad
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Ben Bjurstrom
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This hearty Mexican-inspired dinner is perfect for feeding a family of four. Start by baking the seasoned chicken breasts, then assemble the enchiladas with the shredded meat, enchilada sauce, and crumbled queso fresco. While the enchiladas bake, prepare the creamy refried beans and the fresh avocado salad. The total cooking time is about 1 hour, with 30 minutes of active prep. This recipe is easy to follow and the results are sure to impress your loved ones. Enjoy!
Meat, Eggs, & Dairy
- 2 pounds chicken breast
- 16 ounces queso fresco
- 1 cup sour cream
Fresh Produce & Herbs
- 4 medium avocado
- 1 large red onion
- 1 pint cherry tomato
- 2 limes lime
- 1 bunch cilantro
Pantry Items
- 16 ounces refried beans
- 12 corn tortillas corn tortilla
- 1 can red enchilada sauce
- 1 cup vegetable or chicken broth
Seasonings & Spices
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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