Chicken Enchiladas

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

vegetable cooking spray

3/4 pound skinned, boned chicken breast halves, cut into 1/2-inch pieces

1 cup chopped green pepper

1/2 cup chopped onion

1 jalapeno pepper, seeded and minced

1 (16-ounce) can fat-free refried black beans

3 tablespoons mexican seasoning blend, divided

2 (8-ounce) cans no-salt-added tomato sauce

1/2 cup low-sodium vegetable juice

12 (8-inch) fat-free flour tortillas

3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

nonfat sour cream (optional)

thinly sliced green onions (optional)

Directions:

1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken and next 3 ingredients; cook until chicken is done, stirring occasionally. Stir in black beans and 1 tablespoon Mexican Spice Mix.
2. Combine remaining 2 tablespoons Mexican Spice Mix, tomato sauce, and vegetable juice; stir well. Spoon 1/3 cup mixture into a13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.
3. Spoon 1/4 cup chicken mixture down centers of each tortilla. Roll up tortillas; place, seam side down, in dish. Pour remaining tomato mixture over tortillas. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese; bake 5 additional minutes or until cheese melts. If desired, garnish with 1 tablespoon nonfat sour cream and green onions.

By RecipeOfHealth.com