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  • 1 jar (16 ounces) spicy black bean dip
  • 1 can (10 ounces) mild enchilada sauce
  • 2 cooked chicken breasts (12 ounces total) or 2 pouches (6 ounces each) fully cooked fajita-seasoned grilled chicken strips
  • 12 small corn tortillas
  • 1 cup grated taco-flavored cheese
In a medium-size bowl, blend bean dip and enchilada sauce. Place 1 cup of the sauce in a second bowl. Remove skin from chicken (if needed); cut into strips. Add to sauce in second bowl. Spread 1-1/2 cup of the remaining sauce on bottom of a 13 x 9 x 2-inch baking dish.
Wrap tortillas in damp paper towels and microwave for 1 minute. Spread 1/4 cup of the chicken mixture in a thin strip down center of each tortilla. Roll up. Transfer to dish in 2 rows of 6 enchiladas. Top with remaining sauce; sprinkle with cheese.
Cover with plastic wrap, venting a corner. Microwave on 60% power for 12 minutes, rotating halfway through.

nutrition information

Per Serving: cal. (kcal) 347, Fat, total (g) 10, chol. (mg) 65, sat. fat (g) 5, carb. (g) 35, fiber (g) 7, pro. (g) 29, sodium (mg) 1069, Percent Daily Values are based on a 2,000 calorie diet
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