Chicken and Black Bean Enchilada Verde
Prep Time
15mins
Time to Table
55mins
Servings
8
Ingredients
- 2 10-ounce cans mild green Verde sauce (green enchilada sauce)
- 15 ounce can black beans, drained and rinsed
- 2 cups chopped cooked boneless chicken breasts
- 1/2 cup sliced green onions
- 1 1/2 cups reduced fat shredded cheddar cheese
- 1 cup Daisy Light Sour Cream
- 8 8-inch flour tortillas
- 1/4 cup chopped fresh cilantro
Tips
Tasty Twist:
Red enchilada sauce may be substituted for the green enchilada sauce.
Spice It Up:
Add diced jalapeno's for extra kick!
Ingredients
- 2 10-ounce cans mild green Verde sauce (green enchilada sauce)
- 15 ounce can black beans, drained and rinsed
- 2 cups chopped cooked boneless chicken breasts
- 1/2 cup sliced green onions
- 1 1/2 cups reduced fat shredded cheddar cheese
- 1 cup Daisy Light Sour Cream
- 8 8-inch flour tortillas
- 1/4 cup chopped fresh cilantro
Tips
Tasty Twist:
Red enchilada sauce may be substituted for the green enchilada sauce.
Spice It Up:
Add diced jalapeno's for extra kick!
Directions
- Heat the oven to 350 degrees. Spray a 13x9-inch glass baking dish with cooking spray.
- Spread about 3/4 of one of the cans of enchilada sauce in bottom of dish.
- Combine the beans, chicken, onions, 1 cup of the cheese and 1/2 cup of the sour cream in large bowl; mix well.
- Spoon about 1/2 cup of the mixture on each tortilla. Roll up tightly from the bottom, folding in the sides. Place in a dish. Top with the remaining enchilada sauce, spreading to cover completely.
- Bake the enchiladas for 40 to 45 minutes or until bubbly and thoroughly heated.
- Top with the remaining cheese during the last 3 minutes of baking. Sprinkle with the cilantro. Top each serving with a dollop of the remaining sour cream.
- Calories:367
- Cholesterol:55
- Dietary Fiber:4
- Protein:25
- Sodium:1100
- Total Carbohydrate:38
- Total Fat:13
