Easy Chicken and Bean Enchiladas
Ingredients
-
2
cans
red enchilada sauce
-
12
oz
cooked, shredded boneless, skinless chicken breast
-
8
tortillas
low calorie/carb tortillas (e.g., La Banderita Carb Counter Whole Wheat Wraps)
-
1 ½
cups
canned fat free refried beans
-
1 ¼
cups
shredded 2% sharp cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Pour ½ cup of enchilada sauce into the bottom of a 9x13 baking dish.
- Mix the shredded chicken with the remaining enchilada sauce from the first can.
- Lay a tortilla flat and spread 3 tablespoons of refried beans down the center.
- Add 1.5 ounces of shredded chicken and a tablespoon of shredded cheddar on top of the beans.
- Fold the tortilla over the filling and roll it up to form an enchilada.
- Repeat the process to form 8 enchiladas.
- Place the enchiladas in the baking dish and pour the remaining enchilada sauce over them.
- Top with the remaining ¾ cup of shredded cheddar cheese.
- Bake for 30 minutes.
Nutrition Facts (estimated)
Servings
8 enchiladas
Calories
228
Total fat
7g
Total carbohydrates
28g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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