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Chicken Enchiladas with Beans, Peppers and Queso Fresco

6 servings


Ethnic Cuisine High Fibre Featuring BC Products

Nutritional Facts Per Serving

44.6 g
47.1 g
29 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 617
  • Fat 29.4 g 45 %
    • Saturated   12.1 g
    • + Trans 0.6 g 13 %
  • Cholesterol 141 mg
  • Sodium   1837 mg 77 %
  • Carbohydrate 47.1 g 16 %
    • Fibre   29 g 7.3 %
    • Sugars  
  • Protein 44.6 g
    • Vitamin A 23 %
    • Vitamin C 42 %
    • Calcium 34 %
    • Iron 34 %


  1. Preheat oven to 375˚F. Line a large baking sheet with parchment paper.  
  2. In a large skillet set over medium heat add oil, onion and poblano pepper and cook until tender, about 5 minutes. Remove from heat and cool to room temperature. 
  3. In a medium bowl, combine tomato sauce, cumin and ancho chili powder.  
  4. Remove and discard skin from chicken, and pull off the meat. Shred into 1” pieces and set in a large bowl. Add cooled onions and peppers, black beans, hot pepper sauce, half the tomato sauce mixture, and half the shredded cheese and combine. 
  5. Line a large baking sheet with parchment paper. Lay tortillas flat on a work surface. Set an equal amount of the chicken mixture down the centre of each tortilla. Fold the bottom half of each tortilla over the filling, and into a cylinder. Arrange rolled tortillas on the baking sheet, spacing about 2” apart.  
  6. Spoon remaining tomato sauce mixture evenly over tortillas and sprinkle with remaining shredded cheese. Top each enchilada with a few slices of jalapeño pepper. Bake, uncovered, for 25 to 30 minutes, or until the cheese is melted and the enchiladas are heated through. 
  7. Drizzle with warm sour cream and sprinkle with queso fresco and cilantro. If desired, garnish with diced avocado and lime wedges.

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