Chicken Enchilada
| Prep Time: 15 min | Serves: 8 |
| Cooking Time: 45 min | Yield: 8 Enchiladas |
Chicken Enchiladas
Ingredients
- 1 lb Chicken Breast (boneless,skinless)
- 3/4 cup Yellow Onion Chopped 1 Oz
- 1 cup Raw Red Bell Pepper, Chopped
- 1 1/2 cups Mild Green Chile Enchilada Sauce
- 2 cups Fancy Mild Cheddar
- 1 1/2 cups Fat Free Refried Beans
- 8 , Burrito Size Flour Tortillas
Directions
- Preheat oven to 400ºF
- In a medium saucepan heat refried beans thoroughly.
- Heat a large skillet or fry pan over medium heat and spray with nonstick cooking spray.
- Add chopped chicken, salt and pepper and cook until just underdone.
- Add chopped onion and bell pepper and continue cooking until the chicken is cooked through.
- Spray a large baking pan or casserole dish (or two) with nonstick cooking spray
- Pour a generous layer of enchilada sauce in the bottom of the pan (about 1/2 the can)
- Once the chicken, onions and bell peppers are cooked through, fill each tortilla with chicken, refried beans, about 2/3 of the cheese, and olives.
- Roll so that both ends are closed and layer the enchiladas in a single layer in the baking pan(s) and cover with the remaining enchilada sauce (I use less sauce because I like crispy enchiladas; use more if desired)
- Sprinkle with the remaining shredded cheese.
- Bake on the uppermost oven rack for 15-20 minutes or until hot and bubbly and the cheese is melted completely.
- For crispier enchiladas, once the cheese is melted move the pan(s) to the lowest oven rack and broil for 5-10 minutes
- Serve hot with remaining refried beans and cheese, sour cream and/or green leaf lettuce.