recipe – stovetop chicken enchiladas with Instant Pot chicken sauce + refried beans

Not gonna toot my own horn here but toot-freakin-toot. Easily my newest favorite recipe conjured up on pure laziness with what I had on hand during this quarantine. If you too have random spices, different sized jars of tomato sauce, and a frozen chicken breast, then you’re already half way there.

Most of the recipes online for homemade enchilada sauces are roux-based mixed with stock and seasonings. That’s how I’ve always done it in the past too, but I was trying to find a way to utilize my frozen chicken breast in the process to disperse flavor into the sauce naturally.

So I figured I’d use the Instant Pot to thaw and cook my chicken in a spiced tomato sauce. Again, pure laziness, but it did come out tasty. Of course this could work with defrosted chicken, just reduce the time accordingly.

While I had the chicken cooking, I went on to make the refried beans. While most recipes call for pinto beans, I really didn’t have a choice in this pandemic situation we’re currently in. I quickly grabbed the first can of beans I saw and headed to the register. Honestly any bean type could work in a pinch.

A lil onions and garlic always help zhoosh up a dish.

Once the beans get a little toasty, they’ll break apart much easier. All you need is the back of a wooden spoon to almost press them down to a pulp.

You still want some texture so don’t smash them down fully smooth. Season these refried beans and set to the side.

Also fun fact: refried beans aren’t RE-fried, as in, fried a second time. Why it’s named that? I have no clue. Also, too lazy to google it.

Now you set up the enchilada station – pulled shredded chicken, enchilada sauce, refried beans, shredded cheese, and tortillas.

Most recipes for enchiladas have you douse the tortillas in the enchilada sauce, but I was feeling some type of way. Figured I’d go rouge and make these more burrito-like.

Splash a lil sauce down in the frying pan to get things saucy, then start layering in your baby burritos.

A good pour of the remaining sauce with some shredded cheese will top off the dish. Only thing left is about 15 minutes on low heat with a lid to get everything married.

And there you have it.

My laziness and unwillingness to go to the grocery store made a pretty damn good dinner.

Are they authentic? Absolutely not even close. But they have all the taste and texture you’re looking for.

Whatever quarantine situation you’re in, wish you the best of eating and safest of health.

 

—enchilada sauce ingredients—

• 1 frozen chicken breast (adjust times for non-frozen chicken)
• 24-28 oz tomato sauce (whatever you have on hand)
• 5 or so minced garlic cloves
• 1/2 tb chili powder
• 1/2 tb garlic powder
• 1/2 tb chopped onion (onion powder is fine too)
• 1/2 tb paprika
• 1/2 tb chili flakes
• 1/2 tb cumin

 

—enchilada sauce directions—

1. Of course you can adjust the spices to taste. I probably did a whole tablespoon of most of them.
2. Put all ingredients in the Instant Pot. Set on high pressure for 10 minutes if frozen (adjust if chicken is not frozen).
3. Slow release for 10 minutes.
4. Take chicken out to cool, then shred into small pieces. Keep the chicken and sauce separated.

 

—refried beans ingredients—

• 1 can beans, drained (I used Roman beans, most call for pinto beans, but anything works)
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper
• handful of cilantro, chopped

 

—refried beans directions—

1. On medium-low heat, cook the onions in a little vegetable oil in a small pan. Stir frequently to not brown them, just caramelize. After 10 minutes or so, add in garlic and stir for a minute more.
2. Add drained beans to heat them up. Use the back of a wooden spoon to mash down the beans slowly. It might take 10 minutes or so, and your wrist might fall off, but keep going until it’s pretty mashed with a slight crumb.
3. Season with spices and adjust accordingly. Mix with cilantro.

 

—entire enchilada ingredients—

• cooked enchilada sauce (above), with shredded chicken (from same recipe)
• refried beans (above)
• 8 or so tortillas of your choice (I ended up only using 7)
• 8 oz cheese, shredded (I used Monterrey Jack)

 

—entire enchilada directions—

1. Set up above ingredients all together to prepare assembly.
2. Microwave each tortilla for about 10 seconds to make it malleable. Spread a bit of sauce, beans, chicken, and cheese in the middle. It depends on the size of your tortillas and how full you want them to be. But it should be similar to a smaller sized burrito. Go scant on the sauce because the rest of it will be poured over the top.
3. In a wide frying pan, spread out about 1/4 cup of the sauce evenly. Put each wrap flap-side down into the pan and arrange them around so they all fit.
4. Pour the rest of the sauce on the top of all the wraps so they’re fully covered. Add the shredded cheese.
5. Put a lid on the frying pan (or wrap top with foil) and simmer for about 15 minutes until cheese is melted and some of the sauce is soaked through. Serve immediately.