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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 8.6 g
  • Cholesterol: 44.2 mg
  • Sodium: 375.4 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 23.2 g

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

Submitted by: SPOOKYTHECAT

Introduction

This is a tasty recipe that I put together to use up roast chicken leftovers.
Lots of veggies, it's a complete meal in one!
This is a tasty recipe that I put together to use up roast chicken leftovers.
Lots of veggies, it's a complete meal in one!

Number of Servings: 6

Ingredients

    Chicken Breast cooked ,chopped
    Black Beans-1 can
    Onion -chopped one half cup
    Garlic crushed
    Corn niblets about a third cup
    La Baderita soft taco flour tortillas
    Penzeys Fajita spice

Directions

This makes about 6 servings~~ it's a great way to use up left-over chicken!
I chopped the chicken & added it to sauteed onion & garlic.
Add frozen corn & rinsed , drained black beans.
Add salt and Penzeys fajita spice~ if you haven't tried Penzeys, do yourself a favor!!
Pour some enchilada sauce into an 8x8 pan, fill & roll 6 soft taco flour tortillas, cover with remaining sauce, & top with shredded cheddar.
Cover tightly with aluminum foil, & bake 25 minutes, until hot & bubbly~
Enjoy!
Great reheated for lunch!

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Number of Servings: 6

Recipe submitted by SparkPeople user SPOOKYTHECAT.






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