Chicken/Bean Enchilidas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 322.7
  • Total Fat: 8.3 g
  • Cholesterol: 29.3 mg
  • Sodium: 903.3 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 18.4 g

View full nutritional breakdown of Chicken/Bean Enchilidas calories by ingredient
Report Inappropriate Recipe

Submitted by:


Salsa Verde make these special Salsa Verde make these special
Number of Servings: 3


    6 each mission corn tortillas
    1 cup Pace Salsa Verde
    1/2 cup pinto beans - canned
    5 oz skinned /boned white meat chicken. cubed
    1/4 cup green, red, or orange pepper
    1/2 cup raw onion
    1/3 cup queso Cotija cheese (Mexican cheese)


Dipping in the salsa is ONLY to make the tortillas flexible enough to roll without breaking.


Combine pinto beans, chicken, pepper, and onion. Place about an eighth of a cup of the salsa verde in the bottom of an 9 x 9 pan. Have the remainder of the salsa verde in a bowl. Dip tortilla into into salsa, lay in pan, fill with a scant 3 Tablespoons of filling. Roll up, placing seam side down in pan. Continue with all six. Scrape any remaining salsa with a spatual and place on top of rolled totillas. Sprinkle with cheese. If available top with a couple of black olive or japapeno slices for garnish Bake at 350 for about 25 minutes

Serving Size: makes 3 servings 2 enchilidas each

Number of Servings: 3

Recipe submitted by SparkPeople user KAT_RIN56.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.