Chicken and Refried Bean Enchiladas
  • 3 boneless skinless chicken breasts - cooked and shredded
  • 1 can of fat-free refried beans (I love Trader Joe's)
  • 3 cups of shredded Colby-Jack Cheese
  • 1 cup of restaurant-style salsa (I also like TJ's jarred red salsa for this because it isn't chunky)
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 10 flour tortilla shells - Fajita Size
  • 2 Green Onions - white and green parts sliced
  • Chopped Cilantro
  • Extra Salsa for serving
  1. Preheat oven to 350 degrees and spray a 9X13 pan with cooking spray.
  2. Combine shredded chicken, refried beans, 1½ cups of cheese, salsa, salt and garlic powder in a bowl. Place filling down the middle of each tortilla and roll up. Place stuffed tortillas seam side down in your casserole dish.
  3. Once all tortillas are stuffed place any remaining chicken and bean mixture along the sides of the dish. Cover the shells with the remaining cheese.
  4. Bake in oven covered with foil for 20 minutes. Uncover and bake an additional 5 minutes. or until cheese is bubbly. Remove from oven and sprinkle with green onion and cilantro. Serve with additional salsa or your favorite toppings.
  5. Enjoy!
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