Dinner

Chicken and Black Bean Enchiladas with FLOUR Tortillas is for Dinner.

Chicken and Black Bean Enchiladas with FLOUR Tortillas takes 20 minutes to prepare.

Chicken and Black Bean Enchiladas with FLOUR Tortillas takes 30 minutes to cook.

Chicken and Black Bean Enchiladas with FLOUR Tortillas makes 6 servings.

The ingredients for Chicken and Black Bean Enchiladas with FLOUR Tortillas are:

1 small onion, diced
1/4 c. sliced banana peppers (or hot peppers)
1.5 cups chopped cooked chicken
1 can black beans, rinsed and drained
4 oz. Neufchatel cheese, softened
1 tsp. taco seasoning (low sodium)
4 tsp. Tobasco (or other hot sauce)
6 10" flour tortillas
1.5 cups enchilada sauce
1 c. grated cheddar cheese

Here is how you make Chicken and Black Bean Enchiladas with FLOUR Tortillas:

Preheat oven to 375F.1. Heat a non-stick pan and saute onions and peppers in a little water, until softened.2. In a large mixing bowl, combine sauteed onion mixture, chicken, black beans, Neufchatel cheese, taco seasoning and Tobasco. Stir thoroughly to combine.3. Spread about half a cup of enchilada sauce on the bottom of a 9X13 baking pan.4. Spoon 1/6 of filling onto tortilla and roll up. Place in baking pan. Continue with remaining tortillas. I can get 4 enchiladas to fit in the pan parallel to the handles, then can squeeze in the other two along the side of the pan, perpendicular to the other enchiladas.5. Pour remaining sauce over enchiladas and sprinkle with grated cheddar.6. Bake at 375F for 30 minutes, until filling is heated through and cheese is bubbling.7. Serve with sour cream and guacamole if you like!Serving Size: 6 hearty enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user LAURA_LYNNE.

The nutritional information for Chicken and Black Bean Enchiladas with FLOUR Tortillas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 496.2

• Total Fat: 18.4 g
• Cholesterol: 60.4 mg
• Sodium: 1,003.4 mg
• Total Carbs: 55.4 g
• Dietary Fiber: 6.9 g
• Protein: 26.6 g