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Black Bean Enchiladas/ Enfrijoladas

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Prep 15 min
Total 40 min
Ingredients 13
Servings 4

Ingredients

tablespoon vegetable oil

1/2

cup coarsely chopped white onion

teaspoon finely chopped garlic

can (19 oz) Progresso™ Vegetable Classics hearty black bean soup

1/4

cup chicken broth

teaspoon chicken bouillon granules

tablespoon dried or 2 tablespoons chopped fresh epazote

corn tortillas (6 inch)

cups shredded cooked chicken

1 1/2

cups crumbled or shredded asadero, manchego or quesadilla style cheese (6 oz)

1/2

cup chopped onion

1/2

cup sour cream

tablespoons whipping cream

Directions

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1

Heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Cook white onion and garlic in oil, stirring occasionally, until tender.
2

In blender, place cooked onion and garlic, the bean soup, broth and bouillon; cover and blend on low speed until smooth. Pour mixture into same skillet; stir in epazote. Keep warm over medium-low heat while making the enchiladas.
3

Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.
4

Dip each tortilla into bean mixture until coated. Top each tortilla evenly with chicken; roll up. Place in 9-inch square or 11x7-inch (2-quart) glass baking dish. Pour remaining bean mixture over enchiladas; sprinkle with cheese and onion. In small bowl, mix sour cream and whipping cream until blended; pour over enchiladas.
5

Bake uncovered 15 to 25 minutes or until thoroughly heated.

Expert Tips

To substitute for the Progresso® black bean soup, increase the amount of chicken broth to 1/3 cup and use 2 cans (15 oz each) Progresso® black beans, undrained.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 47%
Saturated Fat 15g 75% Trans Fat 1/2g
Cholesterol: 130mg; 44%
Sodium: 1120mg; 47%
Potassium: 400mg; 11%
Total Carbohydrate: 46g; 15%
Dietary Fiber 9g 37% Sugars 7g
Protein: 38g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 2%; 2%
Calcium: 45%; 45%
Iron: 25%; 25%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;