My family loved it, I used fresh onion and sauteed it(in large pan), then added canned green chiles sauteed(didn't have fresh), then mixed in the bean til warm then removed from heat and mixed in cheese...delish
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)
More From Cooking Light
Amount per serving
- Calories: 328
- Calories from fat: 27%
- Fat: 9.8g
- Saturated fat: 5.3g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1.5g
- Protein: 18.4g
- Carbohydrate: 45g
- Fiber: 6.7g
- Cholesterol: 15mg
- Iron: 2.7mg
- Sodium: 987mg
- Calcium: 400mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
Cheese-and-Bean Enchiladas Recipe at a Glance