Light Enchiladas Recipe

Name: Light Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 4 (4-ounce) skinned, boned chicken breast halves, cut into bite-size pieces; 3/4 cup chopped onion; 1 sweet red pepper, seeded and chopped; 1 large green pepper, seeded and chopped; 1 1/2 tablespoons chopped fresh cilantro; 2 (16-ounce) cans pinto beans, drained and mashed; 1 (14 1/2-ounce) can no-salt-added tomatoes, undrained and chopped; 1 (8-ounce) can no-salt-added tomato sauce; 1 (4-ounce) can green chiles, drained; 1/4 teaspoon pepper; 10 (8-inch) flour tortillas; 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

Servings: persons

Vegetable cooking spray
4 (4-ounce) skinned, boned chicken breast halves, cut into bite-size pieces
3/4 cup chopped onion
1 sweet red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 1/2 tablespoons chopped fresh cilantro
2 (16-ounce) cans pinto beans, drained and mashed
1 (14 1/2-ounce) can no-salt-added tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1 (4-ounce) can green chiles, drained
1/4 teaspoon pepper
10 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

1
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 2 minutes or until lightly browned. Add onion and next 3 ingredients; saute 3 minutes or until chicken is done. Remove from heat. Add beans; stir. Combine tomato and next 3 ingredients in a bowl; stir. Spoon 1/3 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.
2
Place a damp paper towel in center of a sheet of aluminum foil. Stack tortillas on paper towel. Cover stack with another damp paper towel; seal foil. Bake at 250u00b0 for 10 minutes. Spoon chicken mixture evenly down centers of tortillas. Roll tortillas; place, seam side down, in prepared dish. Pour remaining tomato mixture over tortillas. Cover and bake at 350u00b0 for 30 minutes or until thoroughly heated. Uncover and sprinkle with cheese. Bake 5 minutes or until cheese melts.

1268

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable cooking spray, 4 (4-ounce) skinned, boned chicken breast halves, cut into bite-size pieces, 3/4 cup chopped onion, 1 sweet red pepper, seeded and chopped, and more.

Yes, Light Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Light Enchiladas

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