Chicken and Black bean Enchilada

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 342.1
  • Total Fat: 15.2 g
  • Cholesterol: 34.8 mg
  • Sodium: 1,215.8 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 15.0 g

View full nutritional breakdown of Chicken and Black bean Enchilada calories by ingredient
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Kids love it and it is a way to sneak some beans into diet. Kids love it and it is a way to sneak some beans into diet.
Number of Servings: 7


    1 Lbs of Chicken—cooked and shredded (this is the majority of the prep time) You can cook the chicken a head of time or use left over chicken.
    1 can Black Beans –Drained
    1 can Black olives—Drained and cut into pieces
    ½ Cup chopped onions
    2 Cups shredded Cheese –Mexican 4 cheese blend
    1 (28oz) can Enchilada sauce
    14 corn tortillas


Spray a 13x9 glass pan with cooking spray.
Coat the bottom of the pan with ½ cup of Enchilada sauce.

Mix together in a bowl--Shredded chicken, beans, olives, onions and 2 cups shredded cheese. Set aside
Heat the remaining Enchilada sauce in a large skillet
Warm tortillas 3 at a time on a griddle or tortilla warmer
Dip 1 warm tortilla at a time in Enchilada sauce to coat.
Lay tortilla in glass pan,
Add about ¼ cup of the shredded chicken mixture to middle of tortilla and roll up leaving seam side down. Repeat until pan is filled with enchilada.
I can usually get two on the side of the row of 12 that is why it makes 14 enchiladas total,
Sprinkle the top of the enchilada with any remaining chicken mixture.
Cover with remaining Enchilada sauce and top with remaining 2 cups shredded cheese.

Heat in the oven 30 minutes at 350, or until cheese is melted and bubbly.

Number of Servings: 7

Recipe submitted by SparkPeople user VELVETBLONDE.

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