- 8
Ingredients
- 1 pound boneless skinless chicken breasts, cut into small pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup chopped onion
- 1 Tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro leaves
- 2 cups Lowfat Refried Beans (p.42) or 1 (16- ounce) can refried beans
- 1 (10- ounce) can mild enchilada sauce
- 1 (8- ounce) can no salt added tomato sauce
- 8 (8- inch) flour tortillas
- 3 ounce (3/4 cup) shredded lowfat cheddar cheese
- Plain nonfat yogurt, if desired
Preparation
Step 1
• Heat oven to 350 degrees.
• Spray 13 x 9- inch (3 quart) baking dish with nonstick cooking spray.
• Spray large nonstick skillet with nonstick cooking spray.
• Heat over medium- high heat until hot.
• Stir- fry chicken for 2 minutes.
• Add bell peppers, onion and cilantro; stir- fry for 3 to 4 minutes or until chicken is no longer pink.
• Remove from heat; stir in beans.
• In medium bowl, combine enchilada sauce and tomato sauce; blend well.
• Spoon 2 Tablespoons of the sauce into bottom of spray- coated baking dish; reserve remaining sauce.
• Spoon ½ cup chicken filling down center of each tortilla; roll up.
• Place, seam side down, in baking dish.
• Pour reserved sauce over enchiladas; cover.
• Bake at 350 degrees for 30 to 40 minutes until thoroughly heated.
• Sprinkle with cheese.
• Let stand 5 minutes to melt cheese.
• Serve with yogurt.
• 8 servings.
Tip: If necessary, soften tortillas according to package directions.
Note: I make this without the refried beans