Description
Delicious bean and cheese enchiladas topped with green enchilada sauce and your choice of toppings.
Ingredients
Scale
- 8 tortillas (whole wheat)
- 1 can Red kidney beans (rinsed and drained)
- 1 can Garbanzo beans (rinsed and drained)
- 1 can black beans (rinsed and drained)
- 1 can cream of chicken soup
- 1 small can diced green chilies
- ⅓ cup chopped onions (optional)
- 1 can enchilada sauce (green)
- 1½ cups shredded Monterey Jack cheese (or cheddar cheese)
Instructions
- Preheat oven to 350℉.
- Combine beans, soup, onions, and chilies.
- Spoon about ¼ cup filling onto the center of each tortilla. Roll up each tortilla and arrange them seam side down.
- Spoon on the enchilada sauce to cover all of the tortillas. Cover with foil.
- Bake in a 350℉ oven for 20 minutes.
- Remove from the oven, take off the foil and sprinkle with cheese. Return to the oven until cheese is melted.
- Top with desired toppings such as sour cream, tomatoes, spinach, avocado, olives, and green peppers.
Notes
- Use whole wheat tortillas for a healthier option.
- Feel free to mix and match different types of cheese.
- Adjust the spices in the bean filling for more flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg