Bean and Chicken Enchiladas

Looking for a Mexican casserole made using Old El Paso™ beans, salsa and enchilada sauce? Then serve this tasty enchilada for dinner loaded with chicken and Progresso™ black beans.

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  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 9
  • servings 6
 

Ingredients

1
jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
6
Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
1
can (16 oz) Old El Paso™ fat-free refried beans
1
can (15 oz) Progresso™ black beans, drained, rinsed
3
cups shredded deli rotisserie chicken breast (from 2-lb chicken)
2
cups shredded pepper Jack cheese (8 oz)
1
can (19 oz) Old El Paso™ enchilada sauce
1 1/2
cups chopped tomatoes
1/2
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 6 tablespoons of the salsa; spread remaining salsa in baking dish.
  • 2 On one side of each tortilla, evenly spread refried beans. Down center of each tortilla, spoon 1/4 cup black beans, 1/2 cup chicken, 1/4 cup cheese and 1 tablespoon reserved salsa; roll up. Place, seam side down, over salsa in baking dish.
  • 3 Pour enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 4 Bake 30 minutes or until bubbly. Uncover; bake 20 to 25 minutes longer or until lightly browned. Let stand 5 minutes before serving. Top enchiladas with tomatoes and cilantro.
  • 1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 6 tablespoons of the salsa; spread remaining salsa in baking dish.
  • 2 On one side of each tortilla, evenly spread refried beans. Down center of each tortilla, spoon 1/4 cup black beans, 1/2 cup chicken, 1/4 cup cheese and 1 tablespoon reserved salsa; roll up. Place, seam side down, over salsa in baking dish.
  • 3 Pour enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 4 Bake 30 minutes or until bubbly. Uncover; bake 20 to 25 minutes longer or until lightly browned. Let stand 5 minutes before serving. Top enchiladas with tomatoes and cilantro.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
,
% Daily Value
Total Fat
19g
19%
(Saturated Fat
7g,
7%
),
Sodium
1550mg
1550%;
Total Carbohydrate
54g
54%
(Dietary Fiber
7g
7%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
3 Starch; 1 Vegetable; 3 Very Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.