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Chicken and Bean Enchiladas
Photo: Lily Banse

Chicken and Bean Enchiladas

13 ingredients 4 steps fandom
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Estimated Nutrition (whole recipe, rough)

1278
Calories
62g
Protein
30g
Fat
185g
Carbs

Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 9 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Rice 1 cup cooked (158g) white 206
Chicken 100g cooked 165
Tortilla 1 medium flour (45g) 140
Cheese 1 oz (28g) cheddar 113
Butter 1 tbsp (14g) 102
Onion 1 medium (110g) 44
Green Bell Pepper 1 medium (119g) 31
Tomato 1 medium (123g) 22
Wheat not in our table 0
Water not in our table 0
Bean not in our table 0
Sauce not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • =
  • 10 Mission? Soft Wheat Flour Tortillas
  • 1 Tbsp. Butter
  • 1/2 cup Scallions or Green Onions chopped
  • 1/2 cup Green Bell Peppers chopped
  • 1 1/2 cups Water
  • 16 oz. can Refried Beans
  • 1 3/4 cup plain or jalape?o Monterey Jack Cheese shredded
  • 2 Tomatoes chopped
  • 1 cup Mission? Salsa
  • 1 1/2 cups shredded Chicken cooked
  • 1 pkg. Spanish Style Rice and Sauce
  • =

Directions

1

In a 1 1/2 quart microwave-safe baking dish, microwave butter, green onions and bell peppers, uncovered on high (full power) for 2 minutes. Stir in water and packaged rice; continue to microwave for 10 more minutes

2

Stir in beans, 1 cup of cheese, tomatoes and chicken. Spread approximately 3/4 cup of filling on each tortilla and roll up.

3

Spray a 9 x 13 inch microwave-safe baking dish with cooking spray and arrange enchiladas seamside down. Top with salsa and remaining cheese. Cover with plastic wrap and microwave on high for 8 minutes, turning dish every 2 minutes.

4

Let stand 5 minutes before removing plastic wrap. Rolled enchiladas may be covered with plastic wrap and refrigerated for up to 6 hours. Top with salsa and cheese just before heating.

Recipe sourced from fandom

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