Appetizer/Small Plates Entrées

Chicken Enchiladas with Green Sauce

  • 1:03 TIME
  • 10 Portions
  • 232 calories



Lean Cuisine Glazed Chicken in Sauce 4 x 76 ounces, cooked, chilled78 oz
Black beans, mature seeds, raw, prepared using package directions3 cup
Onion, chopped2 cup
Chili pepper, Jalapeño, cut in half lenght wise3 each
Tomatillos, cut in half27 oz
Cilantro, stems removed2 cup
Whole wheat tortilla, 8 inch20 each



  1. Separate the chicken and mushrooms from the Glazed Chicken tray and reserve sauce. Toss the chicken and mushrooms with black beans in a bowl.
  2. Roast onions, jalapeno and tomatillo for 15 minutes in a convection oven at 450°F. Refrigerate immediately. Once roasted vegetables are below 40°F, puree in blender with the cilantro and the reserved sauce from the Glazed Chicken.
  3. Fill tortillas with bean and chicken mixture. Place stuffed tortillas in a baking dish and top with green sauce. Bake in a convection oven at 350°F for 15-18 minutes or until the internal temperature has reached 165°F.
  4. Serve immediately.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy232 kcal
Protein23 g
Fats, total7 g
Carbohydrate, total19 g
Sugars, total9 g
Fats, saturated2 g
Fiber, total dietary2 g
Sodium599 mg
Calcium19 mg
Cholesterol46 mg
Iron3 mg
Vitamin C18 mg
Vitamin D0 IU