Bean Enchiladas
Creamy bean enchiladas feature tender tortillas filled with seasoned chicken, kidney beans, and chilies, topped with cheese and a tangy sauce — perfect for a flavorful Mexican-inspired meal.
Ingredients
- 1/2 cup chopped onions ⓘ
- 8 oz chicken breast (1/2-inch cubes) ⓘ
- 1 No. 1 can kidney beans, drained ⓘ
- 1 4 oz can chopped green chilies ⓘ
- 1/2 cup chopped cilantro or parsley ⓘ
- 12 corn or 10 flour tortillas ⓘ
- 1 10 oz can enchilada sauce ⓘ
- 1 cup no salt tomato sauce ⓘ
- 1/2 cup low-fat Cheddar cheese ⓘ
- nonfat yogurt ⓘ
Instructions
- Preheat oven to 350°F.
- Spray a large skillet with cooking spray.
- When hot, sauté onions until soft.
- Add chicken, beans, and chilies. Simmer for 10 minutes or until chicken is cooked.
- Allow the filling to cool.
- Gently heat the tortillas.
- Spoon some filling along one edge of each tortilla and roll up.
- Place the rolled tortillas seam-side down in a large baking pan.
- In a mixing bowl, combine the enchilada sauce and tomato sauce; pour over the rolled tortillas.
- Top with cheese and bake for 25 to 30 minutes.
- Garnish with nonfat yogurt and chopped cilantro or parsley.
Nutrition & Diet Analysis (per serving)
444
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).