Easy chicken & bean enchiladas

Total Time
40 min
10 min
30 min
You’ll be delighted by the incredible depth of flavor and satisfying richness you get from this five-ingredient recipe. We use ground chicken breast, but if you have leftover cooked chicken breast, you can shred it and use that instead.


Cooking spray

4 spray(s)

Canned enchilada sauce

2 cup(s), red variety, divided

Uncooked 98% fat-free ground chicken breast

1 pound(s)

Fat free refried beans

1 cup(s)

Corn tortilla

8 tortilla(s), medium

Shredded reduced fat Mexican-style cheese

1 cup(s)


  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking dish with cooking spray. Spread ½ cup enchilada sauce over the bottom of the dish.
  2. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the chicken to the pan; cook until no longer pink, stirring frequently to crumble, 5 to 6 minutes. Stir in ½ cup enchilada sauce until the chicken is evenly coated.
  3. Spread 2 tbsp refried beans down the center of each tortilla; divide the chicken mixture evenly over the beans. Roll up the tortillas and arrange, seam side down, in the prepared baking dish. Spoon the remaining 1 cup enchilada sauce over the tortillas; sprinkle evenly with the cheese. Bake until the filling is thoroughly heated and the cheese melts, 25 to 30 minutes.
  4. Serving size: 2 enchiladas