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Return to browsing category: Low Fat

Chicken and Black Bean Enchiladas by Heather Fenstermacher serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Land O Lakes "Simply Low Fat"

Ingredients:

2 C

shredded cooked chicken

1 c

water

1 15 oz.

can black beans drained and rinsed

1 pkg.

dry enchilada seasoning mix

1 c

sour cream

8 8in.

flour tortillas

1 10 oz.

can of enchilada sauce

1 c.

shredded cheddar chs.

Directions:

Heat oven to 375 deg. In 10 in. skillet stir together chicken, water, black beans and seasoning mix. Cook over medium heat until mixture just comes to a boil. Reduce heat to low. Cook, stirring occaisionally to blend flavors (5-7 min.) Remove from heat; stir in 1/2 cup of sour cream.
To assemble tortiallas, spread 1 TBSP. enchilada sauce on each tortilla, place 1/3 cup of chicken mixture, sprinkle with 1TBSP. cheese. Roll tortilla up, place seam side down, in greased 13X9 in. baking pan. Pour remaining enchilada sauce over enchiladas. Cover and bake 15 min. Sprinkle with remaining cheese. Bake uncovered 3-5 min. To serve, dollop with remaining sour cream.

Categories:

Low Fat