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
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|Serving Size: 1 Serving (814g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 200
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