Cheese-and-Bean Enchiladas

recipe
These chicken and bean enchiladas are a fast, family-friendly weeknight option. You can make these enchiladas without the beans, too. Either way, they're terrific.

Yield:

6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 328
Caloriesfromfat 27 %
Fat 9.8 g
Satfat 5.3 g
Monofat 2.7 g
Polyfat 1.5 g
Protein 18.4 g
Carbohydrate 45 g
Fiber 6.7 g
Cholesterol 15 mg
Iron 2.7 mg
Sodium 987 mg
Calcium 400 mg

Ingredients

1 (10-ounce) bag frozen chopped onion
1 (16-ounce) can fat-free refried beans with mild green chiles (such as Taco Bell)
2 cups (8 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
12 (6-inch) corn tortillas
1 (19-ounce) can enchilada sauce
2 tablespoons low-fat sour cream
2 tablespoons chopped ripe olives
6 tablespoons minced fresh cilantro

Preparation

Preheat oven to 400°.

Place onion in a sieve; rinse with hot water. Drain well. Combine onion and beans in a microwave-safe bowl. Microwave at high 3 minutes or until heated. Stir in 1 1/2 cups cheese.

Stack tortillas; wrap stack in damp paper towels, and microwave at high for 1 minute or until soft. Pour half of sauce in bottom of a 13 x 9-inch baking dish; dip both sides of each tortilla into sauce. Spoon about 1/4 cup bean mixture down center of each tortilla; roll up. Arrange tortillas in baking dish; top with remaining enchilada sauce and 1/2 cup cheese. Bake at 400° for 8 minutes or until thoroughly heated. Top each serving with sour cream, olives, and cilantro.

Note:

October 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note