123 vegetable bean enchiladas Recipes

flour tortillas , made into matchsticks to equal 4 cups (see recipe below), white rice or 8 cups spanish rice, cooked, enchilada sauce, pinto beans or 1 (16 oz) can black beans, chopped cooked chicken or 4 cups ground beef, grated cheddar cheese, chopped lettuce, chopped mixed vegetables (such as green onion, avocado, tomato, black olives and pepper)

ground beef, onion, chopped, green pepper, chopped, enchilada sauce, abc vegetable soup, ranch style beans, whole kernel corn

corn tortillas (divided ), vegetable oil, divided, chopped poblano chile, chopped onion, boneless skinless chicken breast , cut into bite sized pieces, ground cumin, garlic clove, pressed, chicken broth, pinto beans, rinsed and drained, green enchilada sauce (i use la victoria), fresh cilantro, chopped for garnish

chicken broth, uncooked long-grain rice, red enchilada sauce, onion, diced, divided, flour tortillas, diced cooked chicken breast, divided, monterey jack cheese, shredded, divided, sliced black olives, refried beans, divided, vegetable oil, avocados, peeled and pitted, chopped cilantro, lemon juice, green onions, diced, chopped jalapeno chile peppers, tomato, diced, shredded lettuce, sour cream, shredded cheddar cheese

dried jumbo shell macaroni, green bell peppers, chopped, fiesta corn, jalapeno pepper, seeded and chopped, vegetable oil, chopped cooked chicken, black beans, rinsed and drained, taco seasoning mix, enchilada sauce, four-cheese mexican blend cheese, green onion, diced, nacho cheese flavored chips, crushed, guacamole , sour cream, cilantro (optional)

chopped cooked chicken breast, black beans, rinsed and drained, canned diced tomatoes and green chiles, garlic powder, ground cumin, pepper, fat-free cream of chicken soup, fat-free cream of mushroom soup, enchilada sauce, vegetable cooking spray, corn tortillas, low-fat shredded cheddar cheese, shredded monterey jack cheese, toppings: shredded lettuce , nonfat sour cream, mild chunky salsa

green enchilada sauce, water, cube vegetable bouillon, garlic powder, chili powder, ground cumin, pinto beans, drained and rinsed, diced tomatoes, frozen corn, vegetarian chicken substitute, diced (optional), corn tortillas , torn into strips, chopped fresh cilantro, salt and pepper to taste

corn tortillas, divided, vegetable oil, divided, boneless skinless chicken breast , cut into 3/4 inch pieces, ground cumin, chopped poblano pepper (1-2 medium), chopped onion, garlic clove, finely minced, reduced-fat chicken broth, pinto beans, drained and rinsed, salsa verde (green salsa) or 1 (10 oz) can green enchilada sauce, minced cilantro

corn tortillas, monterey jack cheese, grated, beans, drained and rinsed, ground meat (chorizo, pork, beef, turkey or a combination), enchilada sauce, cumin, salt, onion, chopped, garlic cloves, minced, jalapeno, seeded and minced, frozen corn, thawed, tomato, diced, vegetable oil

olive oil or 1 tbsp vegetable oil, boneless skinless chicken breast halves, cut into 1/2-inch pieces, red bell pepper, chopped, red onion, chopped, chili beans, drained, sweet yellow and white corn, drained, red enchilada sauce, sour cream, ketchup, taco seasoning mix, dried parsley flakes, dried basil leaves, cheddar cheese, shredded if desired

vegetable broth, onion, chopped, chopped tomatoes, green chili, hand full cilantro (or more if you like the taste ), corn, black beans, rinsed, red enchilada sauce, chopped garlic, cumin, pepper (helpful tip ( if you don tsp want to use salt use braggs amino acid ) or salt (helpful tip ( if you don tsp want to use salt use braggs amino acid ), cubed chicken (i use quorn brand ), flour tortillas, frying oil, oil (for frying ), avocado, sour cream, shredded cheese

chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces), onion, chopped fine, green pepper, chopped fine, chili beans (i used spicy, drain, don tsp rinse), black beans (drain and rinse), white corn (i used frozen, but a can will work just fine, yellow corn will work ok too), red enchilada sauce , i used old el paso, sour cream, salsa (i used hot for some spice, but medium will be just fine), old el paso taco seasoning mix, monterey jack pepper cheese, water, dried parsley, olive oil to saute chicken and vegetables, chopped olive, monterey jack pepper cheese, sour cream

lean stewing beef, beef broth, oil, diced green chilies, v 8 vegetable juice, garlic cloves, minced, refried beans, cumin, diced tomatoes , in sauce, enchilada sauce, beef gravy, monterey jack cheese or 2 cups cheddar cheese, shredded, flour tortillas, sour cream, onion, chopped, lettuce, chopped, tomato, chopped

black beans, garlic cloves, minced, ground cumin, onion, diced, corn, drained, corn tortillas, vegetable oil, for frying, prepared green enchilada sauce, heated

pork loin , cut into 3/4-inch pieces, all-purpose flour, salt, vegetable oil, onion, sliced thin, red bell pepper , cut into 3/4-inch pieces, water, a 15- to 19-oz c n pozole (hominy) or pinto be ns,dr ined, a 10-oz can mild enchilada sauce, fresh coriander sprigs, washed well , spun dry, and chopped, coarsely grated monterey jack or mozzarella (about 1/4 lb), four 10- to 11-inch flour tortillas

skinned and boned chicken breasts, salt, pepper, vegetable cooking spray, tomatoes with green chiles, divided, black beans, rinsed, drained, and divided, shredded monterey jack cheese, divided, flour tortillas, green enchilada sauce, avocados, sliced, sour cream

corn tortillas, vegetable oil, salt, pre-cooked shredded chicken, enchilada sauce, lemon juice, chili powder, season salt, cumin, garlic powder, refried beans, shredded lettuce, diced tomato, sliced olive, sharp cheddar cheese, taco sauce

onion, sliced, vegetable oil, black beans, rinsed and drained, diced tomatoes and onions with lime juice and cilantro, enchilada sauce, cubed cooked chicken, salt, ground cumin, chili powder, dried oregano, ground pepper, all-purpose baking mix, egg, milk, shredded extra-sharp cheddar, divided, chopped fresh cilantro leaves, divided, avocados, sliced, lime juice, sour cream