Loaded Enchiladas

It’s once again time for The Secret Recipe Club.

This month I was assigned Quick and Easy, Cheap and Healthy. Anne’s tagline is real food for the real world and I  enjoyed her common sense approach to the often intimidating world of real food.

I chose to make her White Chicken Enchiladas. We are big Mexican food fans and any excuse to make enchiladas is a good thing.

I did, of course, switch it up a bit. I had to use a bit of half and half in the sauce instead of sour cream because not everyone here likes it and you cannot really hide the taste in the sauce. I also added some black beans which was one of Anne’s suggestions. These were absolutely fabulous and will definitely be made and enjoyed again.

Loaded Chicken Enchiladas

Recipe by Micha @ Cookin’ Mimi adapted from Quick and Easy, Cheap and Healthy

Chicken, rice, and black bean enchiladas with a homemade white enchilada sauce and topped with melted cheese.

Prep time: 30 minutes

Cook time: 35 minutes

Total time: 1 hour, 10 minutes.


For the sauce:

  • 4 cups chicken broth
  • 1/2 cup half and half
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 1-2 cups shredded Cheddar Jack cheese. If you cant find Cheddar Jack you can use one or the other

Cooking Directions

For the sauce:

Melt the 4 Tablespoons butter in a sauce pan over medium heat, add in the flour and whisk together. Cook for a minute or two until the flour is lightly golden and no longer smells raw. Add in two cups of chicken broth, whisking constantly to minimize lumps. Simmer for 3-4 minutes or until thickened.

Mix the remaining broth and half and half together and pour into the sauce pot. Stir, and bring to a simmer and cook until slightly thickened. Season to taste with salt and pepper if needed. Remove from heat.

Melt butter in a skillet over medium heat. Cook the onions and garlic until fragrant and onions have softened. Add in the rice, black beans, and jalapenos. Cook for 10 minutes or until the rice and beans have warmed through. Add in the chicken and stir to combine.

Warm tortillas until pliable. Fill with 1/2 cup of the chicken, rice, and bean mixture. Roll up and place seam side down in 9 by 13 inch casserole dishes. Pour sauce over enchiladas, sprinkle with cheese, and bake for 30-45 minutes in a preheated 350 degree oven or until bubbly and cheese has melted. Let rest for 10 minutes before serving.


To view the other Group A recipes click on the frog below.

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  1. Mmm…chicken enchiladas are delish, and this is a great variation!!

    • Thanks. This was the first time I used rice or black beans in enchiladas but I doubt it will be the last.

  2. never tried a cheese sauce before…think i’ll have to give this a whirl! great SRC pick 🙂

  3. These look and sound amazing. I love Mexican food too and have a feeling these will be on the menu in our home soon!

  4. Anne Simpson (@qechtweets) says

    So glad you enjoyed these! I need to make them again 🙂

  5. Totally delicious looking and I love black beans with enchiladas. Great pick.

    If you haven’t already, I’d love for you to check out my SRC entry Double Chocolate Mousse Cake

    Cook Lisa Cook

  6. I love Mexican food too but because Grumpy is so picky about it I don’t make it often. Your enchiladas look yummy!

  7. Yum! I just made tacos tonight and put black beans in the meat. This looks like another must-try from you!

  8. I really love enchiladas and don’t make them enough! I love that you added black beans, a total favorite around here! And I like that your replaced the sour cream. This is going on my list of must try recipes!

  9. Funny about the black beans. My recipe called for them as well and my daughter and husband picked them all out…LOL

  10. sounds delicious!! i would have to leave out the black beans for my husband also! 🙂

  11. Great choice-it’s hard to go wrong with Mexcian food, especially when it involves cheese! Love these enchiladas!

  12. Yum! Sounds so wonderful!

  13. We love enchiladas around here too. Can I suggest that next time you try them with corn tortillas that have been lightly fried or grilled? Corn tortillas are the more traditional ingredient, but most people outside of Texas don’t know that. It can completely change the dish!

    • Amber, I normally make my enchiladas with corn tortillas. Since I was making a few other changes to the recipe I decided to use flour tortillas like the original.

  14. Looks yummy. What a fun blog check out my blog if you get a min and have not already :).

    Have a great day


  15. teaandscones says

    Who needs an excuse to make Mexican?? This looks really good. On my list….


  1. […] that I love Mexican and Tex Mex foods. I have four enchilada recipes, beef and bean enchiladas, loaded chicken enchiladas, chicken and green chile enchiladas and green chile enchiladas as well as ground beef chimichangas, […]

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