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Chicken and Bean Enchiladas

Serves: 10
Total Calories: 3,498.364
Prep time:
Cook time:
Total time:


2 cups or 1 (16 oz) can fat free refried beans
1 (10-ounce) can cooked white chicken rinsed and drained
10 6 inch flour tortillas
1 (10 1/2-ounce) can mild enchilada sauce
1/2 cup reduced fat shredded Cheddar cheese
10 tablespoons light sour cream, minced fresh onion (opt), and chopped green bell pepper (opt)


1. Preheat oven to 350°.
2. Gently combine bean dip and chicken in a medium bowl, enough to break up chicken.
3. Place 1/4 cup of bean mixture in a long single row on a tortilla. Roll up. Place in a 9" x 13" baking dish. Repeat with remaining 9 tortillas.
4. Pour enchilada sauce over enchiladas.
5. Sprinkle cheese over top. Place in oven, uncovered. Set timer for 30 minutes. When timer sounds, allow enchiladas to cool a few minutes while you prepare green beans and slice melons.
6. Serve enchiladas with 1 T of sour cream over each and optional onion and green pepper on top. Buen Appetito!

Chicken and Bean Enchiladas
Green Beans
Sliced Cantaloupe, Honeydew or Watermelon

Nutritional Facts:

Serves: 10
Total Calories: 3,498.364
Calories from Fat: 460.529

This Chicken and Bean Enchiladas recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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