Chicken Enchiladas

Yield:
8 servings

Ingredients:

  1. 1 pound boneless, skinless chicken breast, cut into small pieces
  2. 1 red bell pepper, chopped
  3. 1 green bell pepper, chopped
  4. 1/2 cup chopped onion
  5. 1 Tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro leaves
  6. 1 can (16 ounce) refried beans
  7. 1 can (10 ounce) mild enchilada sauce
  8. 1 can (8 ounce) tomato sauce
  9. 8 (6 or 8 inch) corn tortillas*
  10. 1 cup (4 ounces) shredded Monterey Jack cheese
  11. Chopped cilantro
  12. 1 Tablespoon olive oil
  14. Garnish:
Directions:

Heat oven to 350 degrees F

Spray a 13 x 9- inch (3-quart) baking dish with nonstick cooking spray and set aside.

Add oil to a large skillet and heat over medium-high heat. Add chicken and stir fry for 2 minutes. Add bell peppers, onion and cilantro; stir fry for 3 to 4 minutes or until chicken is no longer pink. Remove from heat; stir in beans.

In medium bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2 tbsp of the sauce into bottom of baking dish; reserve remaining sauce.

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 for 30 to 40 minutes until thoroughly heated. Sprinkle with cheese. Let stand 5 minutes to melt cheese. Garnish with freshly chopped cilantro.

*Note:
To prevent tortillas from breaking apart, wrap in a paper towel and microwave for 35 to 45 seconds just before adding the filling.


TDS 3