Cheesy Chicken & Bean Enchiladas

Fresh lime zest and juice add zing to this family-favorite Tex-Mex dish that’s as nutritious as it is delicious.


4 servings

Total Time

Prep Time

Cook Time


  • 2 c. shredded cooked chicken
  • 2 c. Colby & Monterey Jack shredded cheese blend
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 2 (10 oz.) cans enchilada sauce
  • 2 scallions chopped
  • 1 lime zested and juiced
  • 1 tsp. chili powder
  • 8 (8") flour tortillas
  • 1/4 c. chopped fresh cilantro


Heat oven to 400°F. Grease 13"x9" baking dish. 

Mix chicken, 1 cup cheese, beans, 1/2 cup sauce, scallions (white and light green parts only), 1 Tbs. lime juice, 2 tsp. zest and chili.

Arrange tortillas on work surface. Divide chick en mixture down centers; roll up. Place seam side down in baking dish. Top with sauce and cheese. 

Bake 25 min. or until bubbly. Top with scallion greens and cilantro.

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