Chicken Enchiladas 7

Course : Enchiladas
Serves: 6
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1 pound chicken breast -- cubed
1 medium red bell pepper -- chopped
1 medium green bell pepper -- chopped
1/2 cup onion -- chopped
1 tablespoon cilantro -- chopped
16 ounces refried beans -- fat-free
10 ounces enchilada sauce
8 ounces tomato sauce
6 whole flour tortillas -- fat-free (8-inch)
3 ounces cheddar cheese -- lowfat, shredded
1 package plain lowfat yogurt

Preparation / Directions:

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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