Mexican Chicken Enchiladas

READY IN: 50mins

INGREDIENTS

  • 2cups shredded boneless cooked chicken
  • 1 (15 1/2ounce) can black beans, rinsed and drained
  • 1 (8 ounce) packagemexican-style shredded cheese, 2 cups
  • 1 (4 1/2ounce) canchopped green chilies
  • 2teaspoonsground cumin
  • 1 (14 ounce) packagespinach burrito-size flour tortillas
  • 2 (10 ounce) cansmilk green enchilada sauce
  • sour cream, cilantro and pimentos, for garnish
  • NUTRITION INFO

    Serving Size: 1 (320) g

    Servings Per Recipe:6

    Calories: 514.7

    Calories from Fat 161 g 31 %

    Total Fat 18 g 27 %

    Saturated Fat 8 g 40 %

    Cholesterol 59.2 mg 19 %

    Sodium 1416.1 mg 59 %

    Total Carbohydrate58 g 19 %

    Dietary Fiber 7 g 28 %

    Sugars 8.3 g 33 %

    Protein 29.9 g 59 %

    DIRECTIONS

  • Preheat oven to 375 degrees.Coat 13×9-inch baking dish with cooking spray.Combine chicken with beans, 1 cup cheese, scallions, chiles with liquid and cumin.
  • Dividing evenly, spoon mixture down center of each wrap; roll up.Place in baking dish; top with enchilada sauce.Lightly cover baking dish with foil.Bake 30 minutes.
  • Uncover enchiladas; sprinkle with remaining 1 cup cheese.Bake until cheese is melted, 5 minutes.Serve topped with sour cream, cilantro, and pimentos.
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