Quick Enchilladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups pre-cooked long grain white rice1 can (5 oz) canned chicken1 can (15 oz) black beans1 brick (8 oz) low fat cream cheese12 Corn Tortillas 1 bottle Ortega Taco Sauce Mild, or enchillada sauce1/4 cup shredded colbyjack cheese
Preheat oven to 350 degrees.
Mix together rice, chicken, cream cheese and black beans. Take corn tortillas and place between 2 warm, damp paper towels. Put 1/12 of mixture in each tortilla, roll to form circle, and place in a baking dish (glass is easiest to clean). After all 12 are in pan, cover with taco sauce or enchillada sauce, sprinkle on cheese and bake for 10 minutes until cheese is melted and filling is warm.
Number of Servings: 12
Recipe submitted by SparkPeople user MEELANA.
Mix together rice, chicken, cream cheese and black beans. Take corn tortillas and place between 2 warm, damp paper towels. Put 1/12 of mixture in each tortilla, roll to form circle, and place in a baking dish (glass is easiest to clean). After all 12 are in pan, cover with taco sauce or enchillada sauce, sprinkle on cheese and bake for 10 minutes until cheese is melted and filling is warm.
Number of Servings: 12
Recipe submitted by SparkPeople user MEELANA.
Nutritional Info Amount Per Serving
- Calories: 207.8
- Total Fat: 6.3 g
- Cholesterol: 21.0 mg
- Sodium: 257.0 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.6 g
- Protein: 9.5 g
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