Light Enchiladas

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

vegetable cooking spray

4 (4-ounce) skinned, boned chicken breast halves, cut into bite-size pieces

3/4 cup chopped onion

1 sweet red pepper, seeded and chopped

1 large green pepper, seeded and chopped

1 1/2 tablespoons chopped fresh cilantro

2 (16-ounce) cans pinto beans, drained and mashed

1 (14 1/2-ounce) can no-salt-added tomatoes, undrained and chopped

1 (8-ounce) can no-salt-added tomato sauce

1 (4-ounce) can green chiles, drained

1/4 teaspoon pepper

10 (8-inch) flour tortillas

3/4 cup (3 ounces) shredded reduced-fat monterey jack cheese

Directions:

1. 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.
2. 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.

By RecipeOfHealth.com