Mexican

Chicken and Bean Enchiladas is for Dinner.

Chicken and Bean Enchiladas takes 20 minutes to prepare.

Chicken and Bean Enchiladas takes 30 minutes to cook.

Chicken and Bean Enchiladas makes 20 servings.

The ingredients for Chicken and Bean Enchiladas are:

boneless, skinless chicken breast, 15 oz
*Enchilada Sauce - Red, 1 cup
Cheese, Kraft Natural Cheese Mexican Style Four Cheese (svg = 1/4 cup/28g), 5 serving
Jalapeno Peppers, 2 pepper
Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives, 3 serving
*Rosarita no fat Traditional refried beans (serving 0.5 cup), 1 cup
Red Onion Raw (1/4 cup, 40g or 1.4oz), 1 cup
*Capsicum green (1 medium), .5 serving
El Pollo Loco, 6.5 flour tortilla, 20 serving
Salsa - Tostitos All Natural Chunky Salsa (medium), 3 tbsp
Light sour cream 4 tbsp for taste

Here is how you make Chicken and Bean Enchiladas:

dice the chicken into small pieces, along with all the onion, olives, peppers, capsicum. brown the chicken in a frying pan then add onion and cook for a few minutes until the onion begins to cook. Add red sauce cook through then add 1/4cup cheese, and rest of ingredients. Cook on low and simmer while you prepare a deep wide oven/casserole dish with a spray of Pam cooking oil and heat 5 tortillas in the microwave for 30 secs on a paper towell. Spoon mixture onto tortillas and roll up and place in dish covering the dish completely then add some of the mixture minus the chicken if possible to the top of your enchiliadas then add salsa and cheese to the top and bake for 10 minutes or until cheese melts and tortillas brown slightly. Enjoy with sour cream on top.Serving Size: 20 small enchiladasNumber of Servings: 20Recipe submitted by SparkPeople user C13438398.

The nutritional information for Chicken and Bean Enchiladas is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 168.5

• Total Fat: 6.7 g
• Cholesterol: 19.4 mg
• Sodium: 456.3 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 1.0 g
• Protein: 10.2 g

Chicken and Bean Enchiladas is Mexican cuisine.