Chicken Enchiladas

CHICKEN ENCHILADAS:

·         2 skinless, boneless chicken breasts

COOK CHICKEN IN SKILLET, DRAIN, CUBE, AND RETURN TO SKILLET

ADD 1 CAN OF REFRIED BEANS (LOWFAT OR NONFAT)

·         1 onion, chopped

·         1/2 pint fat free sour cream

·         1 cup shredded Cheddar cheese

·         1 tablespoon dried parsley

·         1/2 teaspoon dried oregano

·         1/2 teaspoon ground black pepper

ADD ABOVE TO CHICKEN AND BEAN MIXTURE AND HEAT UNTIL CHEESE MELTS

·         1/2 teaspoon salt (optional)

·         1 (15 ounce) can tomato sauce

·         1/2 cup water

·         1 tablespoon chili powder

·         1/3 cup chopped green bell pepper

·         1 clove garlic, minced

STIR ABOVE INTO HEATED MIXTURE

·         8 (10 inch) flour tortillas

·         1 (12 ounce) jar taco sauce OR JUST GET A PACKET OF ENCHILADA SAUCE SEASONING AND FOLLOW THE DIRECTIONS

·         3/4 cup shredded Cheddar cheese

THE EASIEST WAY TO MAKE THEM IS LIKE LASAGNA; PUT A LITTLE ENCHILADA SAUCE IN THE BOTTOM OF THE PAN THEN LAYER THE CHICKEN & BEAN MIXTURE AND TORTILLAS AND TOP WITH REMAINING ENCHILADA SAUCE AND CHEDDAR CHEESE; BAKE AT 350 f FOR 20 MIN OR UNTIL CHEESE MELTS

Submitted by: Leslie E.