Servings: 6
Ingredients
- 4 boneless chicken breasts, sliced in strips
- 1 can refried beans (vegetarian style)
- 1 can enchilada sauce
- 1/2 c. Alpine Lace grated Cheddar cheese
- 1 sm. onion and 1 green pepper, diced
- 1 pkg. flour tortillas
- 1 pkg. taco seasoning
Directions
- Fry chicken, onion, green pepper, and 1/4 can enchilada sauce in frying pan sprayed with Pam. When almost done, add in 1 can refried beans to chicken mix. Fry till hot. Put chicken mix into tortilla, roll and lay into 9 x 13 inch pan. Pour remaining enchilada sauce, top with cheese. Bake at 300 degrees for 30 min.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 264g | |
Recipe makes 6 servings | |
Calories 307 | |
Calories from Fat 117 | 38% |
Total Fat 13.1g | 16% |
Saturated Fat 5.08g | 20% |
Trans Fat 0.13g | |
Cholesterol 71mg | 24% |
Sodium 1180mg | 49% |
Potassium 478mg | 14% |
Total Carbs 19.13g | 5% |
Dietary Fiber 5.4g | 18% |
Sugars 6.01g | 4% |
Protein 27.45g | 44% |
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