Chicken Enchiladas With Spicy Mexican Vegetables |
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Prep Time: 15 Minutes Cook Time: 51 Minutes |
Ready In: 66 Minutes Servings: 8 |
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A really good recipe from our church cookbook. Ingredients:
1 lb chicken breast, cubed |
1 red pepper, chopped |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1 (16 ounce) can refried beans |
1 cup wheat germ |
6 large flour tortillas |
1 cup shredded cheddar cheese |
10 ounces salsa |
salsa (to garnish) |
sour cream (to garnish) |
2 teaspoons canola oil |
1 sweet potato, diced |
1 large carrot, cubed |
1 cup broccoli floret |
2 tomatoes, diced |
1 cup corn |
1 tablespoon cumin |
salt and pepper |
Directions:
1. Cook the chicken, pepper and spices in a nonstick pan over medium high heat for 4 minutes.
2. Remove from heat and add beans and wheat germ.
3. Add 1/4 c chicken filling to each tortilla, roll up, and place seam side down in a nonstick baking dish.
4. Top with the salsa.
5. Cover and bake at 350 for 40 minutes.
6. Sprinkle with cheese.
7. Garnish with salsa, sour cream and more cheese.
8. For vegetables:.
9. Heat the oil in a nonstick pan and fry the sweet potato, carrot and broccoli for 5-7 minutes or until tender.
10. Stir in tomatoes, corn and cumin.
11. Return to heat and cook until the corn and tomatoes are hot.
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