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| Chicken Bean Enchiladas
1/2 cup of chopped onion
8 ounces of chicken breasts, cut into 1/2 inch squares
one 1 pound can of black beans, drained
one 4 ounce can of chopped green chilies
1/2 cup of chopped fresh cilantro or parsley
12 corn tortillas or 10 flour tortillas
one 10 ounce can of mild or hot enchilada sauce
1 cup of tomato sauce
1/2 cup of shredded Formagg cheddar cheese substitute
yogurt
chopped cilantro
Preheat oven to 350ºF. Spray a nonstick skillet with Pam or Baker's Joy. When hot, sauté onion for 3 to 4 minutes or until softened. Add chicken, beans, and chilies, and simmer for 10 minutes or until chicken is cooked. Let mixture cool. Heat tortillas gently. Spoon some filling along one edge and roll up the tortillas. Place each one, seam side down, in a large baking pan. In a mixing bowl, combine the enchilada sauce and tomato sauce, pour over tortillas. Top with cheese and bake 25 to 30 minutes. Serve with yogurt and chopped cilantro. Makes 6 servings
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Chicken Cookbooks
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