Simple Bean & Cheese Enchiladas
10min
15min
1
1500
Chef's Note
For a time-saving tip, you can prepare these enchiladas the night before and refrigerate them covered. Just add an extra 5 minutes to the baking time when cooking from cold. The rotisserie chicken adds significant protein with minimal effort!
Tags
Ingredients
3 medium low-carb tortillas
1 cup black beans
1/2 cup refried beans
1 cup shredded Mexican cheese blend
2 oz Wholly Guacamole mini
6 oz rotisserie chicken, shredded
1/2 cup red enchilada sauce
1/4 cup Greek yogurt
2 tbsp diced green chilies
1 tsp taco seasoning
1 spray cooking spray
Instructions
- 1
Preheat oven to 375°F and spray a small baking dish with cooking spray.
- 2
In a bowl, mix 1 cup black beans, 1/2 cup refried beans, 6 oz shredded rotisserie chicken, 2 tbsp diced green chilies, and 1 tsp taco seasoning.
- 3
Spread 2 tbsp of enchilada sauce on the bottom of the baking dish.
- 4
Warm 3 tortillas in the microwave for 15 seconds to make them more pliable.
- 5
Place about 1/3 of the bean and chicken mixture down the center of each tortilla, then sprinkle with 1/4 cup of shredded cheese.
- 6
Roll up each tortilla and place seam-side down in the baking dish.
- 7
Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining 1/4 cup cheese.
- 8
Bake for 15 minutes until the cheese is melted and bubbly.
- 9
Top with 2 oz Wholly Guacamole and 1/4 cup Greek yogurt before serving.
Nutrition Information (per serving)
1500
165g
98g
50g
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