Light Enchiladas Recipe
Ingredients
| Vegetable cooking spray | ||
| 4 (4-ounce) skinned, boned chicken breast halves, cut into bite-size pieces | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| 1 sweet red pepper, seeded and chopped | ||
| 1 large green pepper, seeded and chopped | ||
| Cilantro | 1 1/2 Tablespoon, chopped | |
| Pinto beans | 2 Can (10oz), drained | |
| Tomatoes | 1 Can (10oz), undrained | |
| Salt | 1 Can (10oz) | |
| Green chiles | 1 Can (10oz), drained | |
| Pepper | 1/4 Teaspoon | |
| Flour tortillas | 10 | |
| Monterey jack cheese | 3/4 Cup (16 tbs) | |
Directions
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; saute 2 minutes or until lightly browned.
Add onion and next 3 ingredients; saute 3 minutes or until chicken is done.
Remove from heat.
Add beans; stir.
Combine tomato and next 3 ingredients in a bowl; stir.
Spoon 1/3 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Set remaining tomato mixture aside.
Place a damp paper towel in center of a sheet of aluminum foil.
Stack tortillas on paper towel.
Cover stack with another damp paper towel; seal foil.
Bake at 250° for 10 minutes.
Spoon chicken mixture evenly down centers of tortillas.
Roll tortillas; place, seam side down, in prepared dish.
Pour remaining tomato mixture over tortillas.
Cover and bake at 350° for 30 minutes or until thoroughly heated.
Uncover and sprinkle with cheese.
Bake 5 minutes or until cheese melts.
Add chicken; saute 2 minutes or until lightly browned.
Add onion and next 3 ingredients; saute 3 minutes or until chicken is done.
Remove from heat.
Add beans; stir.
Combine tomato and next 3 ingredients in a bowl; stir.
Spoon 1/3 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Set remaining tomato mixture aside.
Place a damp paper towel in center of a sheet of aluminum foil.
Stack tortillas on paper towel.
Cover stack with another damp paper towel; seal foil.
Bake at 250° for 10 minutes.
Spoon chicken mixture evenly down centers of tortillas.
Roll tortillas; place, seam side down, in prepared dish.
Pour remaining tomato mixture over tortillas.
Cover and bake at 350° for 30 minutes or until thoroughly heated.
Uncover and sprinkle with cheese.
Bake 5 minutes or until cheese melts.
Chef
