Yield:
Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)

Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

Step 3

Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Cooking Light, July, 2013

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Ratings & Reviews

Delicious

Kit515
April 04, 2016
My family loved these.  I made a few alterations:   • fresh onion instead of pre-cut • chicken tenders (5 min in minced garlic + lime juice, then pan sautée in grape seed oil) instead of rotisserie chicken • 1/3 less chili powder and no hot pepper, as our kids prefer super mild • nine 8" whole wheat tortillas, instead of the corn ones • 25 oz black beans instead of 15 oz • to accomodate vegetarians in the family, instead of putting chicken and beans together into sauce, after setting aside sauce that will go on top, divide remaining sauce and put half with the chicken and ~1/4 of the beans, and half with the remaining beans;  then assemble four chicken-bean enchiladas and five bean-only ones • bake at 400° instead of broil; I found it was done in about 10-15 minutesWith these alterations, prep time was more like 40 minutes.  Still not bad on a school night!

KathleenLee
April 30, 2015
The nutritional information calorie count would be per serving. Take the number of calories per serving and multiply by the number of servings indicated in the recipe.  This way you can determine the calorie counton whatever serving size fits your dietary preferences by dividing total calorie count by YOUR servings count.  Hope this helps and isn't too confusing.

laurasl
January 28, 2016
The serving size is at the top of the recipe. Two enchiladas and one Tablespoon of sour cream.

KonnerGross's Review

jmeleeS
June 07, 2014
Made it for my friends and family. They all loved it just left out beans, it was still good.

lrichards1969's Review

jcharriss
July 30, 2014
For anyone whos interested, not related to me making this recipe, but may be helpful for those looking for prechopped onions. Actually, Walmart sells them in the frozen veggie section. I know cause I use them all the time. :)

KathleenLee's Review

steponme
June 17, 2013
N/A

Kit515's Review

online9
August 01, 2013
N/A

laurasl's Review

TheMomChef
July 07, 2013
N/A

yummies4u's Review

CochKate
June 19, 2013
N/A

skucyk's Review

skucyk
August 31, 2013
Quick, easy and delicious. I substituted chipotle chili powder for the regular chili powder, which seemed to pump it up at little. This one is definitely a keeper.