|Vegetable cooking spray||1 Tablespoon|
|Skinless boneless chicken breast halves||16 Ounce, cut into bite-size pieces (4 Breast Halves, 4 Ounces Each)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Sweet red pepper||1 , seeded and chopped|
|Green pepper||1 Large, seeded and chopped|
|Chopped fresh cilantro||1 1⁄2 Tablespoon|
|Canned pinto beans||32 Ounce, drained and mashed (2 Cans, 16 Ounces Each)|
|Canned no salt added tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|No salt added tomato sauce||8 Ounce (1 Can)|
|Canned green chiles||4 Ounce, drained (1 Can)|
|8 inch flour tortillas||10|
|Shredded low fat monterey jack cheese||3 Ounce|
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.