Name: Chicken, Black Bean and Vegetable Enchiladas
Total time: 60 min
Ingredients: ½ cup freshly shredded cheddar cheese; ⅓ cup fresh cilantro, chopped; salt and pepper, to taste; 1 can black beans, drained and rinsed; 1 onion, chopped; 1 ear corn, kernels removed; 2 ¼ cups enchilada sauce, divided; 1 zucchini, chopped; 1 cup crumbled queso fresco; 1 large chicken breast (about ½ pound), cooked and shredded; 10 whole wheat tortillas; 1 tablespoon olive oil

Chicken Enchiladas

What kind of tortillas are best for chicken enchiladas?

What can I add to chicken enchiladas for more flavor or texture?

How long will the chicken enchiladas keep in the fridge or freezer?

Recipe for chicken, black bean and vegetable enchiladas. Packed with chicken, black beans, zucchini and corn, along with plenty of cheese and fresh cilantro

Milk

Wheat

Cheese

gram

cheddar cheese

Fresh Vegetables

fresh cilantro

Seasonings

Salt & Pepper

Beans & Legumes

black beans

onion

corn on the cob

Sauces

milliliter

Enchilada Sauce

zucchini

queso fresco

Poultry

chicken breast

Tortillas & Wraps

flour tortilla

Oils

olive oil

Iron

Minerals

Calcium

Sugar

Carbohydrates

Dietary Fiber

Calories

Water

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Lutein+zeaxanthin

Vitamins

Sodium

Saturated Fat

Choline

Vitamin A

Beta-carotene

Protein

Cholesterol

Trans fatty acids

Lactose

Vitamin E

Folic Acid (B9)

Vitamin K

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Zinc

Potassium

Phosphorus

Magnesium

Beta-cryptoxanthin

Alpha-carotene

Vitamin C

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Chicken, Black Bean and Vegetable Enchiladas

Dairy

Produce

Baking Goods

Condiment & Toppings

Meat & Seafood

Bakery

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