Lite N' Spicy Enchiladas

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 16 soft taco corn tortillas
• cooking spray, for sauting
• 1 1/2 lbs chicken strips, cut into small cubes
• 1/2 small onion, chopped
• 2 jalapenos, diced
• salt and pepper
• 1 (12 ounce) can fat-free refried beans
• 1/4 cup chicken broth
• 1 tablespoon dried cilantro
• 1/2 teaspoon chili powder
• 1/4 teaspoon cinnamon
• 1 (12 ounce) can vegetarian chili (i like homes)
• 10 ounces your favorite enchilada sauce
• 10 ounces grated low-fat cheese, of your choice,save some for the top

Recipe

• 1 in a saute pan sprayed with cooking spray, saute that chicken, onions, and jalapenos on high to medium-high until the chicken is no longer pink, set aside meanwhile, in a small sauce pan, stir together the refried beans, chicken broth, cilantro, chili powder, and cinnamon.
• 2 bring mixture to a soft boil on medium heat, set aside heat the soft taco tortillas as directed on the package, set aside preheat oven to 350f, and spray a 9"-13" pan with cooking spray to assemble enchiladas: place one tortilla on counter top, spread on 1-1 1/2 tablespoons of the refried beans, place a thin line of the chicken mixture, a little off centered, across the tortilla.
• 3 spoon a thin line of the vegetarian chili across the chicken mixture, and sprinkle with a little cheese.
• 4 roll and place in the prepared pan after all the enchilatas have been rolled, pour the can of enchilada sauce over them and sprinkle with the saved cheese.
• 5 bake for 10-15 minutes, or until the cheese is bubbling.