SATURDAY NIGHT CHICKEN, CHEESE AND REFRIED BEAN ENCHILADAS

Saturday Night Chicken, Cheese and Refried Bean Enchiladas image

Provided by Shannon Cooks

Categories Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 17

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6 tablespoons butter, divided
3 cups cubed cooked chicken (or vegetarian chicken)
4 medium red chilies, diced (only remove seeds from two of the peppers, use the rest in the recipe)
3 garlic cloves, chopped
1 red onion, diced
1 orange bell peppers, diced diced or 1 yellow bell pepper, diced
1 (16 ounce) can refried beans
1 lime
1/4 cup all-purpose flour
10 ounces half-and-half
1 bunch fresh cilantro, chopped
4 ounces sour cream
1/2 cup milk
2 teaspoons cumin
1 3/4 cups shredded mozzarella cheese, divided
1 3/4 cups shredded cheddar cheese, divided
8 flour tortillas

Steps:

Melt 2 tablespoons butter in a large skillet over medium heat. Place the peppers, garlic, onion and chiles in the skillet.
Cook until onions are translucent.
Add cubed cooked chicken, refried beans and juice of the lime. Cook for five minutes over low heat. Mix in 1/4 cup mozzarella and 1/4 cup cheddar. Set skillet aside.
Preheat oven to 350 degrees F (175 degrees C).
Melt 1/4 cup butter (4 tablespoons) in a medium saucepan over low heat.
Gradually stir in the flour and half-and-half. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted. Add 1/2 cup milk and two teaspoons cumin and stir until well integrated. The sauce will have a slightly gooey consistency.
Spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
Roll chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
Spread cheese sauce on top with a spatula.
Top with remaining shredded mozzarella and shredded cheddar (you should have 1/2 cup of each remaining).
Bake 30 minutes in the preheated oven, until cheese is melted and lightly browned.