Chicken Enchiladas

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 2 teaspoons minced garlic cloves
• 1 onion, chopped
• 1 jalapeno, seeded and minced
• salt and pepper (to taste)
• red pepper (to taste)
• 1 (14 ounce) can fat-free refried beans
• 8 whole wheat tortillas
• 1 (10 ounce) can enchilada sauce
• 1 cup kraft 2% milk shredded cheddar cheese
• 1/2 cup nonfat sour cream

Recipe

• 1 boil chicken breasts in water approximately 20 minutes or until done.
• 2 remove, let cool and shred or thinly slice. (a whole chicken can be cooked and shredded as well.)
• 3 heat oil in skillet.
• 4 add cumin, garlic, onion and jalapeño; stir-fry 3 minutes. add cooked chicken, salt and pepper, and red pepper. simmer to warm through.
• 5 fill tortillas with equal portions of refried beans and chicken mix.
• 6 roll up and place in a baking dish large enough to fit all 8 enchiladas.
• 7 pour enchilada sauce over the top and sprinkle with shredded cheese.
• 8 bake at 350º f for approximately 20 minutes or until cheese is melted and enchiladas are warmed through.
• 9 serve each with 1 tablespoons fat-free sour cream.
• 10 makes 8 enchiladas.