Rating: 4 stars
41 Ratings
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 12
  • 5 star values: 22

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

Adam Hickman
Recipe by Cooking Light November 2017

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • 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.

Nutrition Facts

374 calories; fat 13.2g; saturated fat 6g; mono fat 3.3g; poly fat 1.4g; protein 31.2g; carbohydrates 35.2g; fiber 6.2g; cholesterol 100mg; iron 2.3mg; sodium 569mg; calcium 189mg.
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