Easy chicken & bean enchiladas
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Canned enchilada sauce
2 cup(s)
Uncooked 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 blend
1 cup(s)
Instructions
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
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