| 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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