Chicken and Black Bean Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 pound pre-cooked skinless, boneless chicken breast1 1/2 cups picante sauce1 16oz can black beans, undrained1 large red bell pepper1 teaspoon cumin1/2 sliced green onions 12 corn tortillas1 1/2 cups shredded low-fat Monterey Jack Cheese
In large skillet, add the cooked chicken, cut into short, thin strips, 1/2 cup of the picante sauce, beans, red pepper and cumin. Simmer until thickened, 7-8 minutes, stirring occasionally.
Stir in green onions. Spoon 1/4 cup bean mixture down center of each tortilla, top with 1 tablespoon cheese. Roll up; place seam-side down in lightly greased 9x13 inch baking dish. Spoon remaining 1 cup picante sauce evenly over enchiladas.
Bake at 350 degrees for 15 minutes. Top with remaining cheese, return to over about 3 minutes.
Top with lettuce, tomato, sour cream, avocado slices, etc. as desired, served with additional picante sauce.
Makes 6 servings, 2 enchiladas per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MELINDARETA.
Stir in green onions. Spoon 1/4 cup bean mixture down center of each tortilla, top with 1 tablespoon cheese. Roll up; place seam-side down in lightly greased 9x13 inch baking dish. Spoon remaining 1 cup picante sauce evenly over enchiladas.
Bake at 350 degrees for 15 minutes. Top with remaining cheese, return to over about 3 minutes.
Top with lettuce, tomato, sour cream, avocado slices, etc. as desired, served with additional picante sauce.
Makes 6 servings, 2 enchiladas per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MELINDARETA.
Nutritional Info Amount Per Serving
- Calories: 316.2
- Total Fat: 4.1 g
- Cholesterol: 36.8 mg
- Sodium: 479.3 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 9.7 g
- Protein: 27.0 g
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