Chicken and Black Bean Enchiladas
100%
0
By Kristin Minnick
Chicken and Black Bean Enchiladas
6 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 12:35:36 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
26
High
Nutrition per serving
Calories929.3 kcal (46%)
Total Fat34.9 g (50%)
Carbs84.1 g (32%)
Sugars8.4 g (9%)
Protein68.8 g (138%)
Sodium2565.8 mg (128%)
Fiber21.8 g (78%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 x 15 ozcan tomato sauce
1 x 10 ozcan diced tomatoes with green chiles
1 tablespoonchili powder
2 teaspoonsground cumin
3 cupscooked chicken
shredded
1 x 15.5 ozcan black beans
drained and rinsed
1 x 4 ozcan diced green chiles
2 tablespoonsfresh cilantro
chopped
9whole-wheat tortillas
soft, taco-size
1 cupshredded monterey jack cheese
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Combine tomato sauce, diced tomatoes, chili powder and cumin in a small bowl; spread ¼ cup mixture on the bottom of a 13-x 9-inch baking dish coated with cooking spray.
Step 3
Combine chicken, black beans, chiles, cilantro and ¼ cup sauce; divide mixture evenly among tortillas.
Step 4
Roll up tortillas, burrito-style, and place over sauce in baking dish; pour remaining sauce over the top, and sprinkle with cheese.
Step 5
Bake 30 minutes or until cheese is melted and casserole is bubbly.
Step 6
Cut 3 enchiladas in half so that each serving is 1½ enchiladas.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!