Chicken and Red Bean Enchiladas

Ingredients and Weight:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can red kidney beans, rinsed and drained
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/2 cup chopped fresh cilantro
• 1 (10.75 oz) can tomato soup
• 1 (10 oz) can enchilada sauce
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream (optional)

Preparation Time:

30 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the chicken, beans, onion, bell peppers, cilantro, tomato soup, and enchilada sauce. Mix well.
3. Spread 1/3 cup of the filling down the center of each tortilla.
4. Roll up the tortillas and place seam-side down in a greased 9x13 inch baking dish.
5. Bake for 25 minutes, or until heated through.
6. Sprinkle with cheddar cheese and bake for 5 minutes more, or until the cheese is melted.
7. Serve with sour cream if desired.

Nutritional Information:

Per enchilada (1/8 of recipe):

• Calories: 300
• Fat: 10g
• Protein: 20g
• Carbohydrates: 35g

Dish Characteristics:

• Savory and flavorful
• Tender chicken and soft beans
• Gooey cheese and tangy sauce
• Satisfying and filling

User Comments:

• "These were so delicious! I love the combination of the chicken and beans."
• "The enchiladas were easy to make and perfect for a weeknight dinner."
• "I added some jalapeños to the filling for a bit of spice."
• "My family loved these! I will definitely be making them again."
• "The dish is a great balance of flavors and textures."

Special Precautions and Tips:

• Use cooked chicken that is fresh and not frozen.
• If you don't have enchilada sauce, you can substitute a mild salsa.
• You can add other vegetables to the filling, such as corn or zucchini.
• Be careful not to overfill the tortillas, or they will split when you roll them up.