INGREDIENTS
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1/2 cup refried beans
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1/4 tsp. chili powder
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1/2 tsp. ground cumin
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1/4 tsp. salt
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1/2 cup shredded reduced-fat Mexican-blend cheese
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Four 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness
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1/8 tsp. black pepper
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1/4 cup red enchilada sauce
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1/4 cup chopped scallions
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Optional toppings: light sour cream, sliced black olives, fresh cilantro