Chicken Enchiladas

• 1 lb. boneless chicken breast, cooked and cubed
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 c. chopped onions
• 1 Tbsp. chopped fresh cilantro
• 2 c. refried beans
• 1 (8 oz.) can tomato sauce
• 1 (10 oz.) can mild enchilada sauce
• 8 (8-inch) tortillas
• 3/4 c. shredded Cheddar cheese
• plain nonfat yogurt, if desired

1. Stir-fry chicken for 2 minutes.
2. Add peppers, onions and cilantro; stir-fry 3 to 4 minutes until chicken is done.
3. Remove from heat and stir in beans.
4. In medium bowl, combine enchilada and tomato sauce, blend well.
5. Spoon 2 tablespoons of sauce into bottom of baking dish; reserve remaining sauce.
6. Spoon 1/2 cup chicken filling down center of each tortilla, roll up.
7. Place seam side down in baking dish.
8. Pour remaining sauce on enchiladas.
9. Cover. Bake 30 to 40 minutes at 350u0b0.
10. Sprinkle with cheese.
11. Serve with yogurt.

chicken breast, red bell pepper, green bell pepper, onions, fresh cilantro, beans, tomato sauce, enchilada sauce, tortillas, cheddar cheese, nonfat yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466481 (may not work)