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

Plain Text Version of This Recipe for Printing or Saving