Chicken Enchiladas
Serve with baked tortilla chips and lime sherbet for dessert
Customer Rating:
1 Ratings 4 Comments
Yield: 8 servings
Ingredients
| 1 | lb. | boneless, skinless chicken breasts, cut into small pieces |
| 1 | red bell pepper, chopped | |
| 1 | green bell pepper, chopped | |
| 1/2 | cup | chopped onion |
| 1 | tablespoon | chopped fresh cilantro or 1 teaspoon dried cilantro leaves |
| 1 | can | (16 oz.) fat free refried beans |
| 1 | can | (10 oz.) mild enchilada sauce |
| 1 | can | (8 oz.) tomato sauce |
| 8 | (8-inch) flour tortillas* | |
| 3/4 | cup | (3 oz.) shredded fat free Cheddar cheese |
| Plain nonfat yogurt, if desired | ||
| cooking spray |
Directions:
Heat oven to 350 F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray and set aside.
Spray large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot. Stir-fry chicken 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 tablespoons of the sauce into bottom of spray-coated 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 at 350 F. for 30 to 40 minutes until thoroughly heated. Sprinkle with cheese. Let stand 5 minutes to melt cheese. Serve with yogurt.
*Tip: If necessary, soften tortillas according to package directions.
*A Healthy Recipe: This recipe has 30% or fewer calories from fat and meets at least two of the following criteria: reduced amounts of saturated fat or cholesterol or sodium or at least 10% of the Daily Value for one or more of these nutrients (protein, Vit. A, Vit. C, calcium, iron or dietary fiber.) Recipe compliments of Pillsbury Classic Cookbook
Nutrition Facts
Yield: 8 servings
Approximate Nutrient Content per serving:
| Calories: | 370 | |
| Calories From Fat: | 72 | |
| Total Fat: | 8 | g |
| Cholesterol: | 40 | mg |
| Sodium: | 850 | mg |
| Total Carbohydrates: | 49 | g |
| Protein: | 25 | g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Customer Comments
Diana Stevensville, MI
“Excellant! Family favorite. I don't add the re-fried beans, serve them on the side as some don't like them. Also added garlic. Fresh cilantro is a must!!”
Fran O Overland Park, Ks
“My family loves Mex food and these enchiladas are delicious. Such good flavor and not too spicy.”
susan nassau, ny
“Very easy and yummy. I used wheat tortillas to make it even healthier - you wouldn't even know the difference. I will make again.”
Robin Raymore
“I love chicken enchiladas and this is the easiest, healthiest recipe I've seen.”
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