Santa Fe Chicken Enchiladas

Oxmoor House
4 servings (serving size: 1 enchilada and 1 tablespoon sour cream)


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1 cup frozen cooked diced chicken breast, thawed
3 tablespoons chopped fresh cilantro, divided
1/4 teaspoon pepper
1 (15-ounce) can chunky chili-style tomato sauce (such as Hunt's Ready Sauce)
2 tablespoons water
4 (6-inch) corn tortillas
1 (15-ounce) can black beans, rinsed, drained, and divided
1/3 cup (1 1/3 ounces) shredded Monterey Jack cheese, divided
Cooking spray
1/4 cup fat-free sour cream


Prep: 10 Minutes
Cook: 20 Minutes

Combine chicken, 2 tablespoons cilantro, and pepper in a small bowl; stir well.

Combine tomato sauce and water; pour into a plate. Set aside.

Microwave 2 tortillas, uncovered, at HIGH 10 seconds; dip each tortilla in sauce mixture. Spoon 1/4 cup chicken mixture down center of each tortilla; top each with 2 tablespoons black beans and 1 tablespoon cheese. Roll up tortillas, and place seam sides down in an 8-inch square baking dish coated with cooking spray. Repeat procedure with remaining 2 tortillas, sauce mixture, chicken mixture, black beans, and cheese.

Pour any remaining tomato sauce mixture over enchiladas; top with remaining black beans and remaining cheese. Bake, uncovered, at 375° for 20 minutes or just until bubbly. Sprinkle with remaining 1 tablespoon cilantro. Serve with sour cream.

Created date

January 2010

Nutritional Information

Calories 239
Fat 4.5 g
Satfat 1.9 g
Protein 15.6 g
Carbohydrate 32.3 g
Fiber 7.3 g
Cholesterol 31 mg
Iron 2.5 mg
Sodium 460 mg
Calcium 221 mg