Chicken and Red Bean Enchiladas
- Number of Servings: 6
Ingredients
2 cups chicken breast, cooked and shredded1 (15.5 ounce) can small red or pinto beans, drained 2 cups Kraft 2% grated mexican four cheese blend1 medium-large onion 1 tablespoons extra virgin olive oil 1 (15 ounce) can Hunt's tomato sauce no salt added1 (14.5 ounce) can low sodium chicken broth 3 tablespoons Breakstone's fat-free sour cream 12 Mission , 6.5" Low Carb Fajita Size TortillasOptional garnish: chopped fresh cilantro
Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1/2 C cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TALADINA.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TALADINA.
Nutritional Info Amount Per Serving
- Calories: 441.4
- Total Fat: 11.1 g
- Cholesterol: 56.3 mg
- Sodium: 997.9 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 20.7 g
- Protein: 36.5 g
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