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Black Bean Enchiladas/ Enfrijoladas

Name: Black Bean Enchiladas/ Enfrijoladas
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1/2 cup coarsely chopped white onion; 1 teaspoon finely chopped garlic; 1 can (19 oz) Progresso™ Vegetable Classics hearty black bean soup; 1/4 cup chicken broth; 1 teaspoon chicken bouillon granules; 1 tablespoon dried or 2 tablespoons chopped fresh epazote; 8 corn tortillas (6 inch); 2 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; 2 tablespoons whipping cream

Prep 15 min
Total 40 min
Ingredients 13
Servings 4

Ingredients

1 tablespoon vegetable oil
1/2 cup coarsely chopped white onion
1 teaspoon finely chopped garlic
1 can (19 oz) Progresso™ Vegetable Classics hearty black bean soup
1/4 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon dried or 2 tablespoons chopped fresh epazote
8 corn tortillas (6 inch)
2 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
2 tablespoons whipping cream

Directions

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.

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 Facts

Serving Size: 1 Serving

Calories: 610

Calories from Fat: 270

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;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Black Bean Enchiladas/ Enfrijoladas

Ingredients