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Beth’s Favorite Chicken Enchiladas
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Description
My favorite, healthier, chicken enchiladas using pre-cooked shredded chicken. This is an easy, quick, weeknight meal!
Ingredients
- 1 cup Cooked, Shredded Chicken
- 15 ounces, weight Can Of Black Beans, Rinsed And Drained
- 10 ounces, weight Can Of Diced Tomatoes With Green Chilies - Suggested Rotel
- 8 ounces, weight Package Of Shredded Mexican Four-cheese Blend, Divided Use
- 1 package Enchilada Sauce Seasoning Mix - Suggested Lawry's, 1.6 Ounce Packet
- 6 ounces, weight Can Of Tomato Paste
- 3 cups Water
- 8 pieces Low Carb Flour Tortillas
Preparation
Combine first 3 ingredients and 1 1/2 cups cheese in a large bowl.
To make enchilada sauce, combine seasoning mix, tomato paste, and water in a medium pan and stir to combine over medium heat for about 5 minutes.
Pour enough enchilada sauce into a 9×13 inch baking dish to cover the bottom.
Spoon chicken mixture evenly down the center of each tortilla, and roll up. Place it seam side down in the baking dish.
Pour remaining enchilada sauce evenly over tortillas, and sprinkle evenly with remaining 1/2 cup cheese.
Bake, covered, at 350°F for 20 minutes. Remove foil, and bake 15 more minutes.
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