Spicy Light Chicken Enchiladas
- Yield servings
A spicy red sauce perfectly complements well-seasoned chicken.
- 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
- 1 cup chopped red onion
- 1 large green bell pepper, seeded and chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chili powder
- 1 (16-ounce) can pinto beans, drained and rinsed
- 1 (14 1/2-ounce) can diced tomatoes and green chiles, drained
- 1 (8-ounce) can no-salt-added tomato sauce
- 1/4 teaspoon pepper
- 1 cup shredded reduced-fat Monterey Jack cheese
- 12 (8-inch) flour tortillas
- Preheat oven to 350F.
- Place chicken in a large skillet coated with nonstick cooking spray and saute over medium-high heat until lightly browned, about 5 minutes. Add onion, green pepper and cilantro and saute 3 minutes more, or until chicken is done. Remove from heat. Add chili powder and beans; stir.
- In a bowl, combine tomatoes, and green chiles, tomato sauce, and pepper; stir. Spoon 1/3 cup tomato mixture into a 3-quart oblong baking dish coated with nonstick cooking spray. Set remaining tomato mixture aside. Spoon chicken mixture and Monterey Jack evenly down the center of each tortilla. Roll tortilla tightly and place, seam side down, in a baking dish. Pour remaining tomato mixture over tortillas. Cover and bake 30 minutes, or until thoroughly heated.