Easy Chicken and Bean Enchiladas
These easy 5-ingredient Chicken and Bean Enchiladas are a simple, filling and healthy weeknight dinner!
- 2 10 oz each cans of red enchilada sauce
- 12 oz cooked, shredded boneless, skinless chicken breast
- 8 low calorie/carb tortillas, I use La Banderita Carb Counter Whole Wheat Wraps
- 1 ½ cups canned fat free refried beans
- 1 ¼ cups shredded 2% sharp cheddar cheese
Preheat the oven to 350 degrees. Open one can of the enchilada sauce and pour ½ cup into the bottom of a 9x13 baking dish. Use a spatula or the back of a spoon to spread the sauce across the bottom of the dish.
Place the shredded chicken in a mixing bowl and add the remainder of the enchilada sauce from the first can. Mix the chicken and sauce together until thoroughly combined.
To build each enchilada, lay a tortilla flat and spread 3 tablespoons of refried beans in a line down the center. Top the beans with 1.5 ounces of the shredded chicken and then sprinkle a tablespoon of the shredded cheddar over the chicken. Fold one side of the tortilla over top of the filling and roll until the enchilada is wrapped. Repeat with the remaining ingredients to form 8 enchiladas.
Place the finished enchiladas in a single layer row in the baking dish. Pour the remaining can of enchilada sauce over the top of the enchiladas and top with the remaining ¾ cup of shredded cheddar. Bake for 30 minutes.
MyWW SmartPoints per (1 enchilada) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
6 per enchilada (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
Nutrition Information per enchilada:
228 calories, 28 g carbs, 1 g sugars, 7 g fat, 3 g saturated fat, 23 g protein, 13 g fiber (from myfitnesspal.com)