Mexican

Chix and back bean enchiladas is for Dinner.

Chix and back bean enchiladas takes several minutes to prepare.

Chix and back bean enchiladas takes several minutes to cook.

Chix and back bean enchiladas makes 6 servings.

The ingredients for Chix and back bean enchiladas are:

6 8 inch flour tortillas
20 oz ground chicken
1 cup shredded mexican cheese
1 can black beans
cumin
garlic salt
chili powder
salt
black pepper
1 can enchilada sauce

Here is how you make Chix and back bean enchiladas:

brown ground chicken with the cumin,garlic salt, chili powder, salt & pepper. Once browned, add drained can of beans and about 1/4 cup enchilada sauce and heat through. Spoon chicken & bean mixture into a flour tortilla and added some shredded cheese. Roll up and place in casserole dish. Repeat with other five tortillas. After all tortillas are filled and placed in casserole dish, sprinkle with remaining cheese and pour remaining enchilada sauce over the tortillas. Place in 350 degree oven for about 15-20 minutes until cheese is melted and bubbly. Serve with sliced cucumbers in rice wine vinegar or shredded greens with ranch dressing.Number of Servings: 6Recipe submitted by SparkPeople user MAGPIESMAMERE.

The nutritional information for Chix and back bean enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 414.2

• Total Fat: 18.4 g
• Cholesterol: 125.0 mg
• Sodium: 1,185.7 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 4.8 g
• Protein: 28.1 g

Chix and back bean enchiladas is Mexican cuisine.