Chicken and Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken and Black Bean Enchiladas calories by ingredient
Submitted by:


quick, easy, filling and DELICIOUS! quick, easy, filling and DELICIOUS!
Number of Servings: 6


    3/4 pound pre-cooked skinless, boneless chicken breast
    1 1/2 cups picante sauce
    1 16oz can black beans, undrained
    1 large red bell pepper
    1 teaspoon cumin
    1/2 sliced green onions
    12 corn tortillas
    1 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.

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