Enchiladas Verde Fresco

Categories: Entrées, Vegetarian


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Recipe Information

Serving Size

1 enchilada


Makes 12 servings

Nutrition Information

One serving is 230 calories, 8 g fat, 25 mg cholesterol, 580 mg sodium, 29 g carbohydrates, 7 g fiber, and 11 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • 1 can Chilies (4 oz)
  • 2 can Black beans, drained and rinsed (15 oz. ea)
  • 1 can Pinto beans, drained and rinsed (16 oz)
  • 1 can Tomatoes, diced, no salt added (14 oz)
  • 1 pkg Cream cheese, low fat, softened (8 oz)
  • 1 c Sour cream, light
  • 3 oz Spinach, fresh (½ of a 6 oz bag)
  • 4 Tortillas, multi grain, (6-in), torn into large pieces
  • 1 c Cheese, shredded, monterey jack/colby, reduced fat


  1. PREHEAT oven to 350°F and SPRAY a 9x13 pan with cooking spray
  2. In a large bowl, MIX chilies, beans, tomatoes, cream cheese, sour cream and spinach.
  3. Evenly layer tortillas over the bottom of the pan.
  4. POUR half of the bean mixture on top.
  5. SPRINKLE half of the cheese on top of the bean mixture,
  6. REPEAT layers.
  7. BAKE for 35-40 minutes or until hot and bubbly.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.