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Chicken and Bean Enchiladas

Chicken and Bean Enchiladas













Trans-fat Free, Low Carb, Sugar-Free


2 large chicken breasts
cooked and diced
28 ounces baked beans, canned
1 ⅓ cups picante sauce
hot or mild, divided
10 each corn tortillas (6-inch)
or flour, 7 inch
1 cup cheese


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

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 11375% of calories 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?


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