Rating: 5 stars
2 Ratings
  • 5 star values: 2
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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.

Recipe by Cooking Light October 1999

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Yield:
6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

328 calories; calories from fat 27%; fat 9.8g; saturated fat 5.3g; mono fat 2.7g; poly fat 1.5g; protein 18.4g; carbohydrates 45g; fiber 6.7g; cholesterol 15mg; iron 2.7mg; sodium 987mg; calcium 400mg.
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