Bean Enchiladas

• 1/2 c. chopped onions
• 8 oz. chicken breast (1/2-inch cubes)
• 1 (No. 1) can kidney beans, drained
• 1 (4 oz.) can chopped green chilies
• 1/2 c. chopped cilantro or parsley
• 12 corn or 10 flour tortillas
• 1 (10 oz.) can enchilada sauce
• 1 c. no salt tomato sauce
• 1/2 c. lo-fat Cheddar cheese
• nonfat yogurt
• chopped cilantro

1. Preheat oven to 350u0b0.
2. Spray large skillet with Pam.
3. When hot, saute onion until soft.
4. Add chicken, beans and chilies. Simmer 10 minutes or until chicken is cooked.
5. Cool.
6. Heat tortillas gently.
7. Spoon some filling along one edge and roll up the tortillas.
8. Place seam-side down in large baking pan.
9. In mixing bowl, combine enchilada and tomato sauce; pour over rolled tortillas.
10. Top with cheese and bake 25 to 30 minutes.
11. Garnish with nonfat yogurt and cilantro.
12. Serves 6.

onions, chicken, kidney beans, green chilies, cilantro, corn, enchilada sauce, tomato sauce, cheddar cheese, nonfat yogurt, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402178 (may not work)