Chicken Enchiladas - My Way

• 1 tomatoes, small, finely chopped
• 2 chicken breasts, cooked and shredded (2 cups)
• 1 medium onion, sliced
• 12 green pepper
• 12 red pepper
• 1 (14 1/2 ounce) can refried beans
• 10 ounces enchilada sauce or 10 ounces salsa
• 6 whole wheat tortillas
• 1 (2 1/4 ounce) cansliced black olives
• 2 cups reduced fat 4-cheese Mexican blend cheese (shredded)

1. Preheat oven to 350 degrees.
2. Coat 9 in square baking dish with cooking spray.
3. Chop tomato, set aside.
4. Cook peppers and onions in non-stick pan, until onions are translucent, set aside.
5. Combine chicken, onion, pepper, 3/4 cup re-fried beans and 1/2 can enchilada sauce.
6. Spoon mixture equally down center of tortillas.
7. Roll tortillas around filling and place, seam side down, in baking dish.
8. Spoon remaining beans around edges of casserole.
9. Pour remaining enchilada sauce over top, sprinkle tomato, olives and then cheese over enchiladas.
10. Cover with foil and bake 15 minutes.
11. Remove foil, bake additional 5 - 10 minutes or until heated through, and cheese is melted.

tomatoes, chicken breasts, onion, green pepper, red pepper, beans, enchilada sauce, whole wheat tortillas, black olives, blend cheese

Taken from www.food.com/recipe/chicken-enchiladas-my-way-524844 (may not work)