Mexican

Chicken/Bean Enchilidas is for Dinner.

Chicken/Bean Enchilidas takes 15 minutes to prepare.

Chicken/Bean Enchilidas takes 25 minutes to cook.

Chicken/Bean Enchilidas makes 3 servings.

The ingredients for Chicken/Bean Enchilidas are:

6 each mission corn tortillas
1 cup Pace Salsa Verde
1/2 cup pinto beans - canned
5 oz skinned /boned white meat chicken. cubed
1/4 cup green, red, or orange pepper
1/2 cup raw onion
1/3 cup queso Cotija cheese (Mexican cheese)

Here is how you make Chicken/Bean Enchilidas:

Combine pinto beans, chicken, pepper, and onion. Place about an eighth of a cup of the salsa verde in the bottom of an 9 x 9 pan. Have the remainder of the salsa verde in a bowl. Dip tortilla into into salsa, lay in pan, fill with a scant 3 Tablespoons of filling. Roll up, placing seam side down in pan. Continue with all six. Scrape any remaining salsa with a spatual and place on top of rolled totillas. Sprinkle with cheese. If available top with a couple of black olive or japapeno slices for garnish Bake at 350 for about 25 minutesServing Size: makes 3 servings 2 enchilidas eachNumber of Servings: 3Recipe submitted by SparkPeople user KAT_RIN56.

The nutritional information for Chicken/Bean Enchilidas is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 322.7

• Total Fat: 8.3 g
• Cholesterol: 29.3 mg
• Sodium: 903.3 mg
• Total Carbs: 40.1 g
• Dietary Fiber: 6.7 g
• Protein: 18.4 g

Chicken/Bean Enchilidas is Mexican cuisine.

The dietary needs meet for Chicken/Bean Enchilidas is Gluten Free