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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 151.3
  • Total Fat: 3.7 g
  • Cholesterol: 23.9 mg
  • Sodium: 412.9 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 11.7 g

View full nutritional breakdown of Chicken and Bean Enchiladas calories by ingredient
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Chicken and Bean Enchiladas

Submitted by: WEIGH2BIG1

Introduction

Spicy and creamy enchiladas are great when paired with brown or Mexican rice. Spicy and creamy enchiladas are great when paired with brown or Mexican rice.
Number of Servings: 16

Ingredients

    1 lb chicken breast tenderloins, grilled or braised
    1 can Old El Paso refried beans, fat free
    2, 4 oz cans chopped green chilies
    1 tsp ground cumin
    1 1/2 tsp cilantro, dried
    1 tsp garlic powder
    1/4 to 1/2 tsp ground red pepper (cayenne)
    1 1/2 C Kraft 2% milkfat Mexican 4 Cheese
    2, 10 oz cans Old El Paso Enchilada sauce
    16 corn tortillas, 6 inch

Directions

Chop chicken into chunks. Put in a food processor and pulse until coarsely shredded. Pour into a large bowl.

In the food processor, combine beans, chilies, seasonings, and 1/2 cup cheese until smooth. Pour over chicken in bowl. Stir until throughly combined.

Pour 1/2 can of enchilada sauce in each of 2, 7x9 inch baking dishes.

Steam tortillas, 4 at a time, in a microwave for 30 seconds, covered with a wet paper towel. As each batch of tortillas comes out of the microwave, spoon about 1/4 cup of chicken mixture in the middle of each tortilla. Roll up the tortilla and place in baking dish, seam side down. Spoon a little of the sauce over the stuffed tortilla to maintain moisture. (This will help keep the tortilla from cracking.) Each baking dish will hold approximately 8 tortillas.

Once all tortillas have been stuffed. Cover each batch with the remaining can of sauce (1/2 for each baking dish). Sprinkle remaining cheese over the top (1/2 C for each dish of enchiladas).

Bake, covered with foil, for 20 minutes at 350 degrees. Remove foil and bake another 10 minutes.

Optional toppings: green onions, light sour cream, olives, shredded lettuce, jalapenos, chopped tomatoes, etc. (not included in calorie count).

Serve with brown or Mexican rice for a meal.

Serving size = 1 enchilada




Number of Servings: 16

Recipe submitted by SparkPeople user WEIGH2BIG1.






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