Mexican

Quick and Easy Chicken/Bean Enchiladas is for Dinner.

Quick and Easy Chicken/Bean Enchiladas takes 15 minutes to prepare.

Quick and Easy Chicken/Bean Enchiladas takes 20 minutes to cook.

Quick and Easy Chicken/Bean Enchiladas makes 4 servings.

The ingredients for Quick and Easy Chicken/Bean Enchiladas are:

1 8 0z Chicken breast, or chicken tenderloins, totalling 8 oz
Ole Tortilla Shells (4)
8 Tbsp, Kroger Fire Roasted Enchilad Sauce
1 Cup Kroger Taco & Nacho Shredded Cheese
8 Tbsp Fritos Southwest Enchilada Black Bean Dip

Here is how you make Quick and Easy Chicken/Bean Enchiladas:

Season leftover chicken with taco seasoning and any other spices you have that you enjoy. I like to use chipotle powder too.OR Season raw chicken and bake at 375 about 15 minutes until juices run clearCut chicken into chunks and chop in food processor until desired consistency. I chop finely, like shredded cheese.Put 2 Tbsp of Bean Dip on each tortilla shellPut 1 oz cheese on each shellPut 2 oz chicken in each shellHeat each tortilla for 10 seconds to soften, fold in ends and roll into a burrito.Spray a casserole dish with non stick spray.Lay all 4 Enchiladas in dish. Cover enchiladas with sauce. I usually use about 8 oz of the sauce, but a calculate about 2 tbsp, because much of it falls to the bottom of the pan. Return to oven and bake covered at 350? for 20 minutes and cook through.Makes one each, top with lettuce, sour cream or additional cheese if desired, don't forget to add it to your tracker!!!Serving Size: Makes 4 EnchiladasNumber of Servings: 4Recipe submitted by SparkPeople user BICKEY11.

The nutritional information for Quick and Easy Chicken/Bean Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 380.3

• Total Fat: 11.2 g
• Cholesterol: 57.9 mg
• Sodium: 727.8 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 7.0 g
• Protein: 27.1 g

Quick and Easy Chicken/Bean Enchiladas is Mexican cuisine.