Quick & Easy Chicken/Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 380.3
  • Total Fat: 11.2 g
  • Cholesterol: 57.9 mg
  • Sodium: 727.8 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 27.1 g

View full nutritional breakdown of Quick & Easy Chicken/Bean Enchiladas calories by ingredient
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Introduction

Great for leftover chicken! Great for leftover chicken!
Number of Servings: 4

Ingredients

    1 8 0z Chicken breast, or chicken tenderloins, totalling 8 oz
    Ole Tortilla Shells (4)
    8 Tbsp, Kroger Fire Roasted Enchilad Sauce
    1 Cup Kroger Taco & Nacho Shredded Cheese
    8 Tbsp Fritos Southwest Enchilada Black Bean Dip

Directions

Season leftover chicken with taco seasoning and any other spices you have that you enjoy. I like to use chipotle powder too.

OR Season raw chicken and bake at 375 about 15 minutes until juices run clear

Cut chicken into chunks and chop in food processor until desired consistency. I chop finely, like shredded cheese.

Put 2 Tbsp of Bean Dip on each tortilla shell
Put 1 oz cheese on each shell
Put 2 oz chicken in each shell
Heat each tortilla for 10 seconds to soften, fold in ends and roll into a burrito.

Spray a casserole dish with non stick spray.
Lay all 4 Enchiladas in dish.
Cover enchiladas with sauce. I usually use about 8 oz of the sauce, but a calculate about 2 tbsp, because much of it falls to the bottom of the pan.

Return to oven and bake covered at 350 for 20 minutes and cook through.

Makes one each, top with lettuce, sour cream or additional cheese if desired, don't forget to add it to your tracker!!!

Serving Size: Makes 4 Enchiladas

Number of Servings: 4

Recipe submitted by SparkPeople user BICKEY11.

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