This is one of those things I had made a while ago, but had forgotten how easy they really are. Most enchiladas are filled with meats and cheeses, but I wanted to create a lighter version with veggies included (and refried beans to add creaminess!). Using one of those pre-roasted chickens, this dish is super easy to make (the hardest part is filling the tortillas!) and will only take you about 45 mins total. Did I mention they’re absolutely delicious? No joke, Mike loved these so much that he asked that I make them two weeks in a row (let’s see if we go for a third). Plus, they go wonderfully with Big Rock Session IPA – even better!

So, what are you waiting for?


300g shredded cheese
400ml refried beans
12 corn tortillas
1 roasted chicken, shredded
300g frozen spinach, thawed and drained
200ml canned corn, drained
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp chipotle chili powder
400ml enchilada sauce
250ml sour cream (optional)
1 cup cilantro, chopped (optional)


Preheat the oven to 400F.

Meanwhile, in a large bowl combine the chicken, paprika, garlic powder, onion powder, oregano, chipotle, corn, spinach and half of the shredded cheese. Mix until thoroughly combined.

Start to assemble the enchiladas just like mini burritos. Layer a single tortilla with 1 tbs refried beans and 2-3 tbs of chicken mixture in a line in the center of the tortilla. Fold the two ends adjacent to the line of filling inwards (to prevent the filling from falling out), then roll the bottom flap over top of the filling, tucking it underneath tightly. Roll tightly until you’ve reached the end of the tortilla. Place seam-side down in a 9×13 inch baking dish. Repeat with your remaining tortillas, filling the dish.

Cover the assembled enchiladas with the enchilada sauce and top with the remaining cheese. Bake at for 20-25 mins or until soft and heated throughout.

Let sit for 5 mins to cool. Serve with sour cream and cilantro, if desired.

Serves 4-6


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