Chicken Enchiladas

* Exported from MasterCook II *

Chicken Enchiladas

Recipe By : Pillsbury Heart Healthy Recipes
Serving Size : 6 Preparation Time :1:00
Categories : Pasta, Beans, And Grains Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast -- cubed
1 each red bell pepper -- chopped
1 each green bell pepper -- chopped
1/2 cup onion -- chopped
1 tablespoon cilantro -- chopped
16 ounces fat-free refried beans
10 ounces enchilada sauce
8 ounces tomato sauce
6 each fat-free flour tortillas (8-inch)
3 ounces fat-free cheddar cheese (Healthy Choice) --
shredded
plain lowfat yogurt

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.

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