Chicken Enchiladas

Russ Myers

By
@Beegee1947

Serve with sliced cantaloupe and lime sherbet for dessert


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Comments:

Serves:

8

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 lb
boneless, skinless chicken breast, cut into small pieces
1 medium
green bell pepper, chopped
1 medium
red bell pepper, chopped
1/2 c
chopped onion
1 Tbsp
chopped fresh cilantro or 1 teaspoon dried cilantro leaves
1 can(s)
(16 ounce) refried beans
1 can(s)
(10 ounce) mild enchilada sauce
1 can(s)
(8 ounce) tomato sauce
8
(8- inch) flour tortillas
3/4 c
(3 ounce) shredded cheddar cheese
plain nonfat yogurt, if desired

Directions Step-By-Step

1
Preheat 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.
2
Preheat 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.
3
Bake 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.
4
Tip: If necessary, soften tortillas according to package directions.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican