Chicken & Bean Enchiladas
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breasts
cooked and diced |
*
|
| 809.2 | ml/g |
baked beans, canned
|
*
|
| 315 | ml |
picante sauce
hot or mild, divided |
* |
| 1E+1 | each |
corn tortillas (6-inch)
or flour, 7 inch |
*
|
| 237 | 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.
