Chicken Enchiladas - My Way

Name: Chicken Enchiladas - My Way
Ingredients: 1 tomatoes, small, finely chopped; 2 chicken breasts, cooked and shredded (2 cups); 1 medium onion, sliced; 12 green pepper; 12 red pepper; 1 (14 1/2 ounce) can refried beans; 10 ounces enchilada sauce or 10 ounces salsa; 6 whole wheat tortillas; 1 (2 1/4 ounce) cansliced black olives; 2 cups reduced fat 4-cheese Mexican blend cheese (shredded)

10 ingredients

11 steps

Ingredients

1 tomatoes, small, finely chopped
2 chicken breasts, cooked and shredded (2 cups)
1 medium onion, sliced
12 green pepper
12 red pepper
1 (14 1/2 ounce) can refried beans
10 ounces enchilada sauce or 10 ounces salsa
6 whole wheat tortillas
1 (2 1/4 ounce) cansliced black olives
2 cups reduced fat 4-cheese Mexican blend cheese (shredded)

Directions

1

Preheat oven to 350 degrees.
2

Coat 9 in square baking dish with cooking spray.
3

Chop tomato, set aside.
4

Cook peppers and onions in non-stick pan, until onions are translucent, set aside.
5

Combine chicken, onion, pepper, 3/4 cup re-fried beans and 1/2 can enchilada sauce.
6

Spoon mixture equally down center of tortillas.
7

Roll tortillas around filling and place, seam side down, in baking dish.
8

Spoon remaining beans around edges of casserole.
9

Pour remaining enchilada sauce over top, sprinkle tomato, olives and then cheese over enchiladas.
10

Cover with foil and bake 15 minutes.
11

Remove foil, bake additional 5 - 10 minutes or until heated through, and cheese is melted.