Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: Vegetable cooking spray; 3/4 pound skinned, boned chicken breast halves, cut into 1/2-inch pieces; 1 cup chopped green pepper; 1/2 cup chopped onion; 1 jalapeno pepper, seeded and minced; 1 (16-ounce) can fat-free refried black beans; 2 (8-ounce) cans no-salt-added tomato sauce; 1/2 cup low-sodium vegetable juice; 12 (8-inch) fat-free flour tortillas; 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese; Nonfat sour cream (optional); Thinly sliced green onions (optional)

12 ingredients

3 steps

Ingredients

Vegetable cooking spray
3/4 pound skinned, boned chicken breast halves, cut into 1/2-inch pieces
1 cup chopped green pepper
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced
1 (16-ounce) can fat-free refried black beans
2 (8-ounce) cans no-salt-added tomato sauce
1/2 cup low-sodium vegetable juice
12 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
Nonfat sour cream (optional)
Thinly sliced green onions (optional)

Directions

1

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken and next 3 ingredients; cook until chicken is done, stirring occasionally. Stir in black beans and 1 tablespoon Mexican Spice Mix.
2

Combine remaining 2 tablespoons Mexican Spice Mix, tomato sauce, and vegetable juice; stir well. Spoon 1/3 cup mixture into a13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.
3

Spoon 1/4 cup chicken mixture down centers of each tortilla. Roll up tortillas; place, seam side down, in dish. Pour remaining tomato mixture over tortillas. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese; bake 5 additional minutes or until cheese melts. If desired, garnish with 1 tablespoon nonfat sour cream and green onions.