Chicken and Bean Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 lb chicken breast tenderloins, grilled or braised1 can Old El Paso refried beans, fat free2, 4 oz cans chopped green chilies1 tsp ground cumin1 1/2 tsp cilantro, dried1 tsp garlic powder1/4 to 1/2 tsp ground red pepper (cayenne)1 1/2 C Kraft 2% milkfat Mexican 4 Cheese2, 10 oz cans Old El Paso Enchilada sauce16 corn tortillas, 6 inch
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.
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.
Nutritional Info 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
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