Spicy Enchiladas

Makes 6
Microwave 13 m



  1. 1 of 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 Information for Spicy Enchiladas
Servings Per Recipe: 6
Per Serving: 7 g fiber, 1346 mg sodium, 389 kcal cal., 25 g pro., 38 g carb., 15 g Fat, total, 70 mg chol., 8 g sat. fat