Put a Louisiana twist on your next enchiladas made at home.
Tony Chachere’s Chef Gaye Sandoz said you can spice up your red bean enchiladas using Tony Chachere’s Creole Red Beans and Rice Mix.
Prep time: 30 minutes
Cooking time: 20 minutes
Creole Cinco Red Beans and Rice Enchiladas
- 2 tablespoons canola oil or butter
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada sauce
- 1/2 cup chicken broth
- 1 teaspoon Tony Chachere’s Bold Seasoning
1 Box Tony Chachere’s Creole Red Beans and Rice Mix
1 cup shredded cooked chicken
6 Large Flour Tortillas
2 cups Shredded Cheddar, divided
1 cup, onion chopped
1 cup Salsa
1 cup sour cream
1 cup shredded lettuce
1 cup chopped tomatoes
*Avocado if desired
Make sauce by heating oil, adding flour. Add sauce and chicken broth. Cook until thickened.
Prepare Tony Chachere’s Creole Red Beans and Rice Mix. See box for directions. Stir in chicken.
Dip tortillas in warm red sauce. Place on a plate. Spoon red beans and rice mix on the center of each tortilla.
Sprinkle chopped and 1/4 shredded cheddar on top. Roll up and arrange in pan. Follow with inchilads.
Pour remaining sauce on tip and sprinkle with 1 cup cheese. Bake in 350 degrees in over for 20 minutes. Serve with lettcue, tomatoes, sour cream and avocado.