Bean Enchiladas Recipe

Name: Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. 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 c. chopped cilantro or parsley; 12 corn or 10 flour tortillas; 1 (10 oz.) can enchilada sauce; 1 c. no salt tomato sauce; 1/2 c. lo-fat Cheddar cheese; nonfat yogurt; chopped cilantro

Servings: persons

1/2 c. 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 c. chopped cilantro or parsley
12 corn or 10 flour tortillas
1 (10 oz.) can enchilada sauce
1 c. no salt tomato sauce
1/2 c. lo-fat Cheddar cheese
nonfat yogurt
chopped cilantro

1
Preheat oven to 350u00b0.
2
Spray large skillet with Pam.
3
When hot, saute onion until soft.
4
Add chicken, beans and chilies. Simmer 10 minutes or until chicken is cooked.
5
Cool.
6
Heat tortillas gently.
7
Spoon some filling along one edge and roll up the tortillas.
8
Place seam-side down in large baking pan.
9
In mixing bowl, combine enchilada and tomato sauce; pour over rolled tortillas.
10
Top with cheese and bake 25 to 30 minutes.
11
Garnish with nonfat yogurt and cilantro.

1368

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. chopped onions, 8 oz. chicken breast (1/2-inch cubes), 1 (No. 1) can kidney beans, drained, 1 (4 oz.) can chopped green chilies, and more.

Yes, Bean Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Enchiladas

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