Red Chicken and Pinto Bean Enchiladas
Tender chicken enchiladas filled with beans and corn, covered with red enchilada sauce and cheese, and served with fresh cabbage.
- Calories
- 820
- Protein
- 53g
- Carbs
- 88g
- Fat
- 28g
Per serving
Ingredients
For 4 servings · 55 min total
- boneless skinless chicken thighs1 3/8 lb
- corn tortillas12
- red enchilada sauce2 can
- pinto beans1 can
- corn kernels2 cup
- shredded Mexican cheese1 1/2 cup
- green cabbage1/2 head
- lime1
- fresh cilantro1/2 bunch
- yellow onion1/2
- canola oil4 tsp
Instructions
- 1Heat the oven and place the chicken, onion, and a little water in a covered skillet. Cook until the chicken is tender and fully cooked, then shred it.
- 2Mix the shredded chicken with the pinto beans and corn.
- 3Soften the tortillas briefly in a warm skillet. Fill each with the chicken mixture, roll them, and place them seam-side down in a baking dish.
- 4Cover with enchilada sauce and cheese. Bake until bubbling and lightly browned.
- 5Serve with finely sliced cabbage tossed with lime juice and cilantro.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.