Spicy Enchiladas

Spicy Enchiladas
Servings: 6 Microwave 13 mins


  • 1 16 ounce jar spicy black bean dip
  • 1 10 ounce can mild enchilada sauce
  • 2 6 ounce pouches fully cooked fajita-seasoned grilled chicken strips.
  • 12 small corn tortillas
  • 1 cup grated taco cheese

Make It

1. 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.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 389, Fat, total (g): 15, chol. (mg): 70, sat. fat (g): 8, carb. (g): 38, fiber (g): 7, pro. (g): 25, sodium (mg): 1346, Percent Daily Values are based on a 2,000 calorie diet.