Chicken Enchiladas

Categories: Pasta | Beans | And grains | Poultry

Serves: 6 Servings

Ingredients:

1 lb Chicken breast; cubed
1 Red bell pepper; chopped
1 Green bell pepper; chopped
1/2 c Onion; chopped
1 tb Cilantro; chopped
16 oz Refried beans; fat-free
10 oz Enchilada sauce
8 oz Tomato sauce
6 Flour tortillas; fat-free
-(8-inch)
3 oz Cheddar cheese; lowfat,
-shredded
Plain lowfat yogurt

Instructions:
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 3-4 minutes or until chicken is
no longer pink (drain any excess moisture). Remove from heat and stir in
beans.

In med. bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2
tablespoons of the sauce into bottom of spary-coated baking pan. Spoon 1/2
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 covered for 5 minutes to melt cheese. Serve with
yogurt.

NOTES : **Any tortilla not covered by sauce will get hard. Freezes well,
reheat in microwave or oven

Recipe by: Pillsbury Heart Healthy Recipes

Posted to MasterCook Digest by Vickie Regnart on Sep 14,
1998, converted by MM_Buster v2.0l.

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