Chicken Black Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 263.6
- Total Fat: 7.2 g
- Cholesterol: 29.0 mg
- Sodium: 562.1 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 5.1 g
- Protein: 17.4 g
View full nutritional breakdown of Chicken Black Bean Enchiladas calories by ingredient
Introduction
Mom's Recipe Mom's RecipeNumber of Servings: 12
Ingredients
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12 oz. Boneless skinless chicken breasts
2 cloves garlic, minced
1½ cup picante sauce
1 (16 oz.) can black beans, drained
1 large red bell pepper; chopped
2 teaspoons ground cumin
¼ teaspoons salt
½ cup chopped green onions
12 (6-inch) flour tortillas
1 ½ cups shredded Monterey Jack Cheese
Directions
Filling: Rinse the chicken and pat dry. Cut into strips. Add the chicken, garlic and onions to the 2 tbsp olive oil in the skillet. Sauté until light brown. Add ½ cup picante sauce, black beans, bell pepper, cumin and salt. Simmer for 7 or 8 minutes.
Enchiladas: Preheat oven to 350°. Spoon the chicken mixture on the tortillas and sprinkle each with 1 tbsp. cheese. Roll the tortillas to enclose the filling. Place seam side down in a lightly greased 9X13-inch dish. Spoon 1 cup picante sauce over top. Bake for 15 minutes. Sprinkle with remaining cheese. Bake until cheese melts.
Garnish: Garnish with shredded lettuce, chopped tomato, chopped avocado and sour cream.
Number of Servings: 12
Recipe submitted by SparkPeople user ALYSONDS.
Enchiladas: Preheat oven to 350°. Spoon the chicken mixture on the tortillas and sprinkle each with 1 tbsp. cheese. Roll the tortillas to enclose the filling. Place seam side down in a lightly greased 9X13-inch dish. Spoon 1 cup picante sauce over top. Bake for 15 minutes. Sprinkle with remaining cheese. Bake until cheese melts.
Garnish: Garnish with shredded lettuce, chopped tomato, chopped avocado and sour cream.
Number of Servings: 12
Recipe submitted by SparkPeople user ALYSONDS.