Chicken and Black Beans Enchiladas with Mole Sauce

Chicken and Black Beans Enchiladas with Mole Sauce
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 387.6
  • Total Fat: 9.8 g
  • Cholesterol: 36.8 mg
  • Sodium: 794.3 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 10.0 g
  • Protein: 25.5 g

View full nutritional breakdown of Chicken and Black Beans Enchiladas with Mole Sauce calories by ingredient
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Submitted by: JULIA_RUN2SMILE


This was my special meal for Cinco de Mayo... This was my special meal for Cinco de Mayo...
Number of Servings: 10


    2 Chicken Breast - no skin diced and cooked
    1 Large onion - chopped
    1 Large Bell Pepper - chopped
    3 Roasted Garlic cloves
    1 C Black Beans (from a can - drained and rinsed)
    1 C Cabbage (chopped)
    10 Large Casa Mendosa Whole Wheat Tortillas

    For Salsa (Pico de Galo):
    1/2 12 oz Can Yellow corn (drained and rinsed)
    1 C Diced Tomatoes
    1 Large Onion

    For Mole Sauce:
    See Chef Meg Recipe

    150 gr Light Mozzarella cheese - grated


The Mole sauce in my picture is from a base that I bought during my last visit to Mexico - I added tomatoes and it was ready. For calculation and next time I make this recipe, I will use the Mole Sauce Recipe from Chef Meg.


1. Heat the garlic in a pan and add 1/4 C water. Cook the chicken.
2. Add the pepper and onion and saute until tender, about 5-7 minutes
3. Remove from heat.
4. Prep the black beans and cabbage. Set aside.
5. Make the salsa. Set aside.
Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spray the bottom of a baking dish with non fat cooking spray.
7. Place the filling in a tortilla (chicken and veggies, beans, cabbage and top it with salsa), wrap it up and place it in a baking dish. Repeat for the remaining 9 tortillas.
8. Pour Mole Sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with salsa and guacamole (not in calculation and a side dish of rice (optional - not in calculation).

Serving Size: 10 Large Enchiladas

Number of Servings: 10

Recipe submitted by SparkPeople user JULIABELANGER.


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