Cooking Light - Chicken Enchiladas

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filed under Main Dishes

Main Dishes
  
Serving size: 2 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 425 (21% DV)
Fat: 12g (19% DV)
Carbohydrates: 46g (15% DV)
Protein: 35g (69% DV)
Ingredients:  Makes 6 servings (12 each)
1  cup
 
1  cup
 
1  tablespoon
 
1-1/2  tablespoons
 
2  teaspoons
 
3/4  teaspoon
 
1/2  teaspoon
 
1/4  teaspoon
 
15  ounces
 
15  ounces
 
15  ounces
 
12 
 
1 
 
3/4  cup
 
1  cup
 
1/4  cup
 
6  tablespoons
 

Tip: For nutritional information on all the ingredients in Cooking Light - Chicken Enchiladas just click on each ingredient name. Then adjust the serving size for any Cooking Light - Chicken Enchiladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Preheat broiler to high.

2
Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

3
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
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