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.

Yield: 6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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