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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Ratings & Reviews

sydalexkylie's Review

April 24, 2012
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

inkwell35's Review

December 19, 2009
If you will run the tortillas through hot canola oil and drain before putting the bean mixture in them, the dish will not be dry. Dry tortillas soak up the liquid and dry out the dish. In Texas, all restaurants run the tortillas through hot oil before assembling. Add a little tabasco to the beans for a kick in taste. I would make it again.