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Recipe Summary

microwave:
13 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-size bowl, blend black bean dip and enchilada sauce. Place 1 cup of the sauce mixture in a second bowl; add chicken strips. Spread 1/2 cup of the remaining sauce on bottom of a 13 x 9 x 2-inch baking dish. Microwave corn tortillas wrapped in damp paper towels for 1 minute. Spread 1/4 cup chicken mixture in a thin strip down center of each tortilla. Roll up to enclose filling. Transfer to dish in two rows of 6 enchiladas. Top with remaining sauce; sprinkle with taco cheese. Cover dish with plastic wrap, venting a corner. Microwave on 60 percent power for 12 minutes, rotating halfway. Makes 6 servings.

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Nutrition Facts

389 calories; total fat 15g; saturated fat 8g; cholesterol 70mg; sodium 1346mg; carbohydrates 38g; fiber 7g; protein 25g.

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