Cheese-and-Bean Enchiladas

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.


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


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


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.

October 1999
My Notes

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

Add Note