Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
Servings:8 | Calories:370 | Total Fat:11g | Chol:27mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 6g
30 %
Total Carb 50g
17 %
Fiber 11g
44 %
Sugars 5g
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Cholesterol 27mg
9 %
Sodium 1156mg
48 %
Protein 19g
38 %
Calories:
41% Others combined
21% Shredded Monterey Jack cheese
20% Corn tortillas
16% Great Northern beans
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
16 6 inches corn tortillas see savings 1 15 ounce can red kidney beans, rinsed and drained see savings 1 15 ounce can pinto beans, rinsed and drained see savings 1 15 ounce can navy beans or Great Northern beans, rinsed and drained see savings 1 10 3/4 ounce can condensed cheddar cheese soup or nacho cheese soup see savings 1 10 ounce can red or green enchilada sauce see savings 1 8 ounce can tomato sauce see savings 1 1/2 cups shredded Monterey Jack cheese or cheddar cheese (6 ounces) see savings Sliced pitted ripe olives (optional) see savings
