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Chicken and Bean Enchiladas

Chicken & Bean Enchiladas

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Submitted by biljean

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 2
LARGE LARGE CHICKEN BREASTS
cooked and diced *
28 809.2
OUNCES ML/G BAKED BEANS, CANNED *
1 ⅓ 315
CUPS ML PICANTE SAUCE
hot or mild, divided *
10 1E+1
EACH EACH CORN TORTILLAS (6-INCH)
or flour, 7 inch *
1 237
CUP ML CHEESE
shredded

Directions

Combine chicken, ⅓ cup picante sauce, and baked beans.

Evenly spoon chicken mixture into center of each tortilla; roll and place seam side down in a 3-quart shallow baking dish .

Spread with remaining picante sauce.

Cover and bake at 350℉ (180℃) F for 25 minutes.

Uncover, sprinkle with cheese and continue baking 5 minutes or until cheese melts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 113 75% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 175mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 14g
Vitamin A 6% Vitamin C 0%
Calcium 20% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
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