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Cheese-and-Bean Enchiladas

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


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.