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Name: Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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 Refried beans; fat-free; 10 oz Enchilada sauce; 8 oz Tomato sauce; 6 Flour tortillas; fat-free; 3 oz Cheddar cheese; lowfat,; Plain lowfat yogurt

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INGREDIENTS

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 Refried beans; fat-free
10 oz Enchilada sauce
8 oz Tomato sauce
6 Flour tortillas; fat-free
3 oz Cheddar cheese; lowfat,
Plain lowfat yogurt

INSTRUCTIONS

Heat oven to 350 degrees. Spray 13 x 9 inch (3 quart) 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 med. bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2 tablespoons of the sauce into bottom of spary-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 for 30 to 40 minutes until thoroughly heated. Sprinkle with cheese. Let stand covered for 5 minutes to melt cheese. Serve with yogurt. NOTES : **Any tortilla not covered by sauce will get hard. Freezes well, reheat in microwave or oven Recipe by: Pillsbury Heart Healthy Recipes Posted to MasterCook Digest by Vickie Regnart on Sep 14, 1998,

NOTES

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Chicken Enchiladas

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 Refried beans; fat-free
10 oz Enchilada sauce
8 oz Tomato sauce
6 Flour tortillas; fat-free
3 oz Cheddar cheese; lowfat,
 Plain lowfat yogurt

Heat oven to 350 degrees. Spray 13 x 9 inch (3 quart) 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 med. bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2  tablespoons of the sauce into bottom of spary-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 for 30 to 40 minutes until thoroughly heated. Sprinkle  with cheese. Let stand covered for 5 minutes to melt cheese. Serve with  yogurt.    NOTES : **Any tortilla not covered by sauce will get hard. Freezes well,  reheat in microwave or oven    Recipe by: Pillsbury Heart Healthy Recipes    Posted to MasterCook Digest by Vickie Regnart <pvreg@gte.net> on Sep 14,  1998,

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Nutrition

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Serving Size: 1 Serving (814g)
Recipe Makes: 6 Servings

Calories: 200
Calories from Fat: 22 (11%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.5g
Cholesterol 4.8mg		1 %
Sodium 3489mg		120 %
Potassium 1962.6mg		52 %
Total Carbohydrate 37.2g		11 %
	Dietary Fiber 9.4g	37 %
	Sugars, other 27.8g
Protein 13.4g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 200

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