Ingredients Jump to Instructions ↓

  1. 1 pound chicken breast -- cubed

  2. 1 red bell pepper -- chopped

  3. 1 green bell pepper -- chopped

  4. 1/2 cup onion -- chopped

  5. 1 tablespoon cilantro -- chopped

  6. 16 ounces refried beans -- fat-free

  7. 10 ounces enchilada sauce

  8. 8 ounces tomato sauce

  9. 6 flour tortillas -- fat-free (8-inch)

  10. 3 ounces cheddar cheese -- lowfat, shredded plain lowfat yogurt

Instructions Jump to Ingredients ↑

  1. Preparation : 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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