Recipe By : Pillsbury Heart Healthy Recipes
Serving Size : 6 Preparation Time :1:00
Categories : Pasta, Beans, And Grains Poultry
Amount Measure Ingredient -- Preparation Method
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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 Fat-free refried beans
10 oz Enchilada sauce
8 oz Tomato sauce
6 Fat-free flour tortillas (8")
3 oz Fat-free cheddar cheese -- shredded
Plain lowfat yogurt
Heat oven to 350 degrees F. Spray 13x9" (3 qt) 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 medium bowl, combine enchilada sauce and tomato sauce; blend well.
Spoon 2 tb of the sauce into bottom of spray-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 F 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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Notes: ** Any tortilla not covered by sauce will get hard. Freezes
well, reheat in microwave or oven
