chicken, squash, and black bean enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 flour or corn tortillas4-5 medium yellow squash or zuccini diced1/4 cup onion flakes or fresh diced oniondash garlic powderdash ground cumindash sea saltdash pepperdash paprikaone large can of enchilada sauceabout 1 - 1.5 cups shredded cheese whatever you like, i used sharp cheddar2 13x9 pans for baking1 large can of white meat chicken breast, or any left over chicken you have, shredded
saute the chopped squash with the onions until half way done. combine all ingredients in a large bowl except the cheese, tortillas, and sauce.
add half the cheese, mix well. spoon about two scoops of mixture into a tortilla, roll up, and place in 13x9 pan. repeat until all tortillas are filled. cover with sauce and the rest of the cheese. bake at 350 F for 30 min.
Serving Size: makes 12 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user CCSOGIRL.
add half the cheese, mix well. spoon about two scoops of mixture into a tortilla, roll up, and place in 13x9 pan. repeat until all tortillas are filled. cover with sauce and the rest of the cheese. bake at 350 F for 30 min.
Serving Size: makes 12 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user CCSOGIRL.
Nutritional Info Amount Per Serving
- Calories: 560.2
- Total Fat: 16.7 g
- Cholesterol: 40.0 mg
- Sodium: 1,252.4 mg
- Total Carbs: 76.3 g
- Dietary Fiber: 9.6 g
- Protein: 24.6 g
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