Here is a favorite recipe of ours. I can make it ahead of time or at the last minute and if there are any leftovers I put them in a Corning Ware dish and freeze them. They are easy to reheat in the microwave and still taste wonderful.
Chicken Enchiladas
1 pound chicken breast, cut up
1 each red and green pepper or yellow, if you desire
1/2 cup chopped onion
1 tablespoon fresh cilantro, chopped
16 ounce can of low-fat refried beans
10 ounce can enchilada sauce
8 ounce tomato sauce
8 flour tortillas (we like whole wheat but there are many to choose from)
3/4 cup cheddar cheese, shredded
Sour cream, if desired
Heat oven to 350. Spray a 9x13 glass baking dish.
Spray a skillet or add a little olive oil and stir-fry chicken, then add pappers, onions, and cilantro. Remove from heat and stir in refried beans.
In a bowl combine enchilada sauce and tomato sauce. Spoon just enough sauce onto baking dish to lightly cover the bottom. Spoon chicken mixture down the center of the tortillas, about 1/2 cup in each, roll up and place in baking dish. Cover with remaining sauce. Cover and bake 30-40 minutes. Uncover and sprinkle with cheese and let it stand for about 5 minutes to melt cheese before serving.
Serve sour cream as an additional topping.

Recent Comments