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Light Enchiladas

Healthycooking's picture
Ingredients
  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)
  Pepper 1⁄4 Teaspoon
  8 inch flour tortillas 10
  Shredded low fat monterey jack cheese 3 Ounce
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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