Chicken Enchiladas

11 ingredients
11 steps

Ingredients

  • 1 lb. boneless chicken breast, cooked and cubed
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 c. chopped onions
  • 1 Tbsp. chopped fresh cilantro
  • 2 c. refried beans
  • 1 (8 oz.) can tomato sauce
  • 1 (10 oz.) can mild enchilada sauce
  • 8 (8-inch) tortillas
  • 3/4 c. shredded Cheddar cheese
  • plain nonfat yogurt, if desired

Directions

  1. 1
    Stir-fry chicken for 2 minutes.
  2. 2
    Add peppers, onions and cilantro; stir-fry 3 to 4 minutes until chicken is done.
  3. 3
    Remove from heat and stir in beans.
  4. 4
    In medium bowl, combine enchilada and tomato sauce, blend well.
  5. 5
    Spoon 2 tablespoons of sauce into bottom of baking dish; reserve remaining sauce.
  6. 6
    Spoon 1/2 cup chicken filling down center of each tortilla, roll up.
  7. 7
    Place seam side down in baking dish.
  8. 8
    Pour remaining sauce on enchiladas.
  9. 9
    Cover. Bake 30 to 40 minutes at 350°.
  10. 10
    Sprinkle with cheese.
  11. 11
    Serve with yogurt.

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