Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 3/4 pound skinned, boned chicken breast halves, cut into 1/2-inch pieces; 1 cup chopped green pepper; 1/2 cup chopped onion; 1 jalapeno pepper, seeded and minced; 1 (16-ounce) can fat-free refried black beans; 2 (8-ounce) cans no-salt-added tomato sauce; 1/2 cup low-sodium vegetable juice; 12 (8-inch) fat-free flour tortillas; 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese; Nonfat sour cream (optional); Thinly sliced green onions (optional)

Servings: persons

Vegetable cooking spray
3/4 pound skinned, boned chicken breast halves, cut into 1/2-inch pieces
1 cup chopped green pepper
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced
1 (16-ounce) can fat-free refried black beans
2 (8-ounce) cans no-salt-added tomato sauce
1/2 cup low-sodium vegetable juice
12 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
Nonfat sour cream (optional)
Thinly sliced green onions (optional)

1
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken and next 3 ingredients; cook until chicken is done, stirring occasionally. Stir in black beans and 1 tablespoon Mexican Spice Mix.
2
Combine remaining 2 tablespoons Mexican Spice Mix, tomato sauce, and vegetable juice; stir well. Spoon 1/3 cup mixture into a13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.
3
Spoon 1/4 cup chicken mixture down centers of each tortilla. Roll up tortillas; place, seam side down, in dish. Pour remaining tomato mixture over tortillas. Cover and bake at 350u00b0 for 25 minutes. Uncover and sprinkle with cheese; bake 5 additional minutes or until cheese melts. If desired, garnish with 1 tablespoon nonfat sour cream and green onions.

1398

kcal

Calories

Fat

244

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 12 ingredients. The key ingredients include: Vegetable cooking spray, 3/4 pound skinned, boned chicken breast halves, cut into 1/2-inch pieces, 1 cup chopped green pepper, 1/2 cup chopped onion, and more.

Yes, Chicken 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.

Chicken Enchiladas

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