Black Bean and Chicken Enchiladas

Easy Black Bean and Chicken Enchiladas are a quick, healthy dinner for any night, with 5 ingredients and some high protein, high fiber swaps.

5 from 2 votes

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 251kcal

Author: Lindsey

Preheat oven to 350°F and set aside a 9x13-inch baking pan.
To a large bowl, add shredded chicken, drained black beans, 1/2 cup shredded cheese, and 2/3 cup enchilada sauce. Stir.
2 cups shredded cooked chicken, 15 ounce can black beans, 1.5 cups shredded Mexican blend cheese, 15 ounces red enchilada sauce
Place tortillas on a flat surface and fill with enchilada filling. Tightly roll tortillas over the filling, then place them seam-side down in the baking pan. Top enchiladas with remaining enchilada sauce, then with remaining cheese.
15 ounces red enchilada sauce, 8 low carb, whole wheat tortillas, 1.5 cups shredded Mexican blend cheese
Place baking pan in the oven and bake for 20 minutes, or until cheese is melted on top. Remove from oven, let sit for 5 minutes, then serve and enjoy!

Nutrition information is an approximation and will vary based on exact ingredients used (I used Mission Carb Balance Whole Wheat Fajita Tortillas).