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Tex-Mex Chicken Enchiladas

Tex-Mex Chicken Enchiladas
Tex-Mex Chicken Enchiladas
Recipe courtesy of University of Kentucky Extension Service.


1 (15-ounce) can black beans, rinsed and drained
1 (10.5-ounce) jar salsa
3 c. roasted chicken, seasoned as desired and cubed
2 c. Monterey Jack cheese, shredded
8 large flour tortillas
Low-fat sour cream (optional, as garnish when served)


Line a 9-inch by 13-inch baking pan with foil, but leave enough overhang to cover food and seal foil. In a mixing bowl, combine black beans, chicken, 1 cup of cheese and one-half jar of salsa. Fill each tortilla with 1/2 cup of mixture. Roll and place seam side down in baking pan. Sprinkle remaining cheese over enchiladas. Reserve salsa for garnishing by freezing in a separate container (or be sure to have salsa on hand when this meal is served). After the enchiladas are frozen, lift aluminum foil package from pan, seal and freeze. You also can package enchiladas individually or in meal-sized portions.

To prepare for dinner, remove packaging and thaw overnight in the refrigerator. Place in a pan loosely covered with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake 10 to 15 minutes more, until the enchiladas reach an internal temperature of 165 degrees. Top with salsa and sour cream if desired.

Makes eight servings. Each serving has 334 calories, 16 grams (g) of fat, 25 g of carbohydrate and 22 g of protein.

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