Chicken Enchiladas

• Vegetable cooking spray
• 3/4 pound skinned, boned chicken breast halves, cut into 1/2-inch pieces
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 jalapeno pepper, seeded and minced
• 1 (16-ounce) can fat-free refried black beans
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1/2 cup low-sodium vegetable juice
• 12 (8-inch) fat-free flour tortillas
• 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
• Nonfat sour cream (optional)
• Thinly sliced green onions (optional)

1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken and next 3 ingredients; cook until chicken is done, stirring occasionally. Stir in black beans and 1 tablespoon Mexican Spice Mix.
2. Combine remaining 2 tablespoons Mexican Spice Mix, tomato sauce, and vegetable juice; stir well. Spoon 1/3 cup mixture into a13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.
3. Spoon 1/4 cup chicken mixture down centers of each tortilla. Roll up tortillas; place, seam side down, in dish. Pour remaining tomato mixture over tortillas. Cover and bake at 350u0b0 for 25 minutes. Uncover and sprinkle with cheese; bake 5 additional minutes or until cheese melts. If desired, garnish with 1 tablespoon nonfat sour cream and green onions.

vegetable cooking spray, green pepper, onion, pepper, black beans, salt, vegetable juice, flour tortillas, cheddar cheese, sour cream, green onions

Taken from www.myrecipes.com/recipe/chicken-enchiladas-9 (may not work)