Lite N' Spicy Enchiladas

• 16 soft taco corn tortillas
• cooking spray, for sauting
• 1 12 lbs chicken strips, cut into small cubes
• 12 small onion, chopped
• 2 jalapenos, diced
• salt and pepper
• 1 (12 ounce) can fat-free refried beans
• 14 cup chicken broth
• 1 tablespoon dried cilantro
• 12 teaspoon chili powder
• 14 teaspoon cinnamon
• 1 (12 ounce) can vegetarian chili (I like homes)
• 10 ounces your favorite enchilada sauce
• 10 ounces grated low-fat cheese, of your choice,save some for the top

1. In a saute pan sprayed with cooking spray, saute that chicken, onions, and jalapenos on high to medium-high until the chicken is no longer pink, set aside Meanwhile, in a small sauce pan, stir together the refried beans, chicken broth, cilantro, chili powder, and cinnamon.
2. Bring mixture to a soft boil on medium heat, set aside Heat the soft taco tortillas as directed on the package, set aside Preheat oven to 350F, and spray a 9"-13" pan with cooking spray To assemble enchiladas: place one tortilla on counter top, spread on 1-1 1/2 tablespoons of the refried beans, place a thin line of the chicken mixture, a little off centered, across the tortilla.
3. Spoon a thin line of the vegetarian chili across the chicken mixture, and sprinkle with a little cheese.
4. Roll and place in the prepared pan After all the enchilatas have been rolled, pour the can of enchilada sauce over them and sprinkle with the saved cheese.
5. Bake for 10-15 minutes, or until the cheese is bubbling.

corn tortillas, cooking spray, chicken strips, onion, jalapenos, salt, beans, chicken broth, cilantro, chili powder, cinnamon, vegetarian chili, enchilada sauce, cheese

Taken from www.food.com/recipe/lite-n-spicy-enchiladas-89482 (may not work)