chicken enchiladas
(1 rating)
Serve with sliced cantaloupe and lime sherbet for dessert
►
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For chicken enchiladas
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1 lbboneless, skinless chicken breast, cut into small pieces
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1 mdgreen bell pepper, chopped
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1 mdred bell pepper, chopped
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1/2 cchopped onion
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1 Tbspchopped fresh cilantro or 1 teaspoon dried cilantro leaves
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1 can(16 ounce) refried beans
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1 can(10 ounce) mild enchilada sauce
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1 can(8 ounce) tomato sauce
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8(8- inch) flour tortillas
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3/4 c(3 ounce) shredded cheddar cheese
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plain nonfat yogurt, if desired
How To Make chicken enchiladas
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1Preheat 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.
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2Preheat 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.
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3Bake at 350 F. for 30 to 40 minutes until thoroughly heated. Sprinkle with cheese. Let stand 5 minutes to melt cheese. Serve with a dollop of plain yogurt.
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4Tip: If necessary, soften tortillas according to package directions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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