Mexican

chicken, squash, and black bean enchiladas is for Dinner.

chicken, squash, and black bean enchiladas takes 15 minutes to prepare.

chicken, squash, and black bean enchiladas takes 30 minutes to cook.

chicken, squash, and black bean enchiladas makes 6 servings.

The ingredients for chicken, squash, and black bean enchiladas are:

12 flour or corn tortillas
4-5 medium yellow squash or zuccini diced
1/4 cup onion flakes or fresh diced onion
dash garlic powder
dash ground cumin
dash sea salt
dash pepper
dash paprika
one large can of enchilada sauce
about 1 - 1.5 cups shredded cheese whatever you like, i used sharp cheddar
2 13x9 pans for baking
1 large can of white meat chicken breast, or any left over chicken you have, shredded

Here is how you make chicken, squash, and black bean enchiladas:

saute the chopped squash with the onions until half way done. combine all ingredients in a large bowl except the cheese, tortillas, and sauce. add half the cheese, mix well. spoon about two scoops of mixture into a tortilla, roll up, and place in 13x9 pan. repeat until all tortillas are filled. cover with sauce and the rest of the cheese. bake at 350 F for 30 min. Serving Size: makes 12 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user CCSOGIRL.

The nutritional information for chicken, squash, and black bean enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 560.2

• Total Fat: 16.7 g
• Cholesterol: 40.0 mg
• Sodium: 1,252.4 mg
• Total Carbs: 76.3 g
• Dietary Fiber: 9.6 g
• Protein: 24.6 g

chicken, squash, and black bean enchiladas is Mexican cuisine.

The dietary needs meet for chicken, squash, and black bean enchiladas is Low Carb