Enchiladas are known in my own family to become the ultimate convenience food. I’ve developed all my life eating them a number of different ways: red sauce, green chile, a tomatillo salsa version, avocado and even sour cream. For me, all enchiladas are worthy of eating.

And shame about me for not giving you this formula sooner! The first time I produced this version, Sarah and I devoured these following a lengthy day of pictures and meals. Our minds were teetering within the verge of delusional and delirious, but our bellies had been happier than ever before.

Given that Tony’s house, he’s been craving house cooked meals. So far I’ve produced him turkey meatballs, healthful rooster parm, pepper jack and poultry pasta and lastly, these beautiful enchiladas. He’s an athlete so I have to ensure that my recipes are both fulfilling, filling and tasty. Most of the time, he is hardly ever able to inform that my recipes are lightened-up or healthier variations of his favorites.

These enchiladas were no exception.

To create this recipe healthier, I used several key ingredients:

Chicken breast instead of rotisserie chicken: we bake the chicken first, then shred it. It’s easy and you also don’t get the added calorie consumption + fat that the average shop bought rotisserie chicken does.

Refried beans: I love, love, love using refried coffee beans in my enchilada recipes due to the added nutrition, fiber and protein. Plus it makes the enchiladas literally melt in your mouth.

Homemade enchilada sauce: this is the most exciting area of the formula. Making your very own enchilada sauce is easier than imaginable. Just tomato sauce, garlic clove, onions and some spices. You are likely to be making it again and again! And best however, it cooks while your chicken white meat is baking so you get a couple of things done at once.

These enchiladas certainly are a healthful complete meal and may please any kind of crowd. You are also welcome to use small whole wheat grains tortilla instead of corn. I personally just love just how corn tortillas flavor with the additional flavors but it’s your decision.

Skinny Refried Bean & Poultry Enchiladas with Homemade Enchilada Sauce

Prep period:

15 mins

Cook time:

45 mins

Total time:

1 hour


1 white onion, finely diced

4 cloves of garlic, minced

3 tablespoons chili powder

Salt and pepper, to taste

1 – 15 oz can easily refried coffee beans (I like to use refried black color beans)

1/2 cup shredded colby jack cheese

1/2 cup shredded pepper jack cheese

12 yellow corn tortillas


Preheat oven to 400 degrees F. Series a cooking sheet or large pan with foil and aerosol with nonstick cooking spray. Reserve.

While the oven to preheating, prepare the enchilada sauce by heating oil in a medium saucepan over moderate high heat. Add in garlic and onions and sauté for five minutes or until onions become translucent. Add in chili powder, cumin, oregano and cayenne pepper and mix for 30 mere seconds to permit the spices to make a bit. Mix in tomato sauce and drinking water, then provide to a boil. Reduce heat to a moderate low and simmer for about 20 minutes.

While enchilada sauce is cooking food, place chicken breasts on prepared baking pan, time of year with sodium and pepper and bake for 15-20 minutes or until poultry is cooked completely and is not any longer pink. If your chicken breasts are on the fuller side, this might take a little longer than 20 mins. It’s always best to test with a meat thermometer to ensure they are completely cooked. Once completed cooking, shred chicken with two forks.

Reduce oven temperature to 350 degrees F.

To help make the enchiladas: Prepare enchiladas simply by spreading ¾ glass of enchilada sauce about the bottom of a 9x13inch baking pan. To put together enchiladas, place 2 tablespoons of refried coffee beans within a corn tortilla, then top with a few tablespoons of shredded chicken and about 2 tablespoons of enchilada sauce. Move tortillas up and place seam side down in pan. Repeat with remaining tortillas. Next pour remaining enchilada sauce outrageous from the tortillas and sprinkle with cheeses. Cover pan with foil and bake enchiladas for 25-30 moments. Remove from oven and allow to great for five minutes before portion. Garnish with onion, avocado, tomato and cilantro, if desired.Makes 6 portions, 2 enchiladas each.

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