| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Pasta, Beans, And grains, Poultry | 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 <pvreg@gte.net> on Sep 14, 1998, converted by MM_Buster v2.0l.
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