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1
Spray skillet with olive oil flavored PAM.
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2
Saute chopped onions and red bell peppers over a medium temperature until the veggies just start to soften.
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3
Then add the jalapenos, cumin, chili powder and black pepper (salt if you want but you really dont need it).
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4
Continue cooking until onions are clear - do not over cook.
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5
Transfer the cooked veggies to a medium size mixing bowl, add the refried beans, shredded chicken (boil the chicken the day before for ease of handling) and 3 ounces of the green enchilada sauce.
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6
Mix and then set aside.
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7
Prepare an appropriate size baking dish (for 2 large or 4 small enchiladas) by spraying it with olive flavored PAM.
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8
Pour an ounce or so of the green enchilada sauce in the bottom of dish.
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9
Set aside.
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10
Next, lightly cover both sides of your first tortilla with green enchilada sauce.
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11
If making 2 large tortillas, fill tortilla with half of the chicken mixture (1/4 of mixture if making smaller tortillas).
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12
Top with 1/4 cup shredded cheese (1/8 cup if making smaller tortillas).
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13
Roll tortilla to form enchilada, place on top enchilada sauce in backing dish.
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14
Repeat enchilada-filling process for remaining tortilla(s).
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15
Pour any remaining green enchilada sauce over top of enchiladas (top each tortilla with 1T or so of fat free sour cream and 1T sliced black olives if you want).
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16
Cover with aluminum foil.
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17
Bake in 350 oven for 35-40 minutes.
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18
NOTE: No matter which size tortilla you use the serving size it the same that is, 1/2 of the large tortilla is equal to a serving.
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19
If you are a Weight Watcher this entree has a point value of 4 (250 or so calories)!
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20
Did you add the fat free sour cream and the black olives?
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21
If so, point value goes to 5 (275 or so calories).
