Chicken Enchiladas

This is from the Amazing Abs Eating Guide. This recipe calls for shredded cheddar cheese but I prefer to use shredded Mexican cheese.

• Ready In: 45 mins
• Serves: 8
• Yields: 8 Enchiladas

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1  tablespoon olive oil
• 1⁄2 teaspoon cumin
• 2  teaspoons minced garlic cloves
• 1  onion, chopped
• 1  jalapeno, seeded and minced
•  salt and pepper (to taste)
•  red pepper (to taste)
• 1 (14 ounce) can  fat-free refried beans
• 8  whole wheat tortillas
• 1 (10 ounce) can  enchilada sauce
• 1  cup  KRAFT 2% Milk Shredded Cheddar Cheese
• 1⁄2 cup nonfat sour cream

Directions

1. Boil chicken breasts in water approximately 20 minutes or until done.
2. Remove, let cool and shred or thinly slice. (A whole chicken can be cooked and shredded as well.)
3. Heat oil in skillet.
4. Add cumin, garlic, onion and jalapeño; stir-fry 3 minutes. Add cooked chicken, salt and pepper, and red pepper. Simmer to warm through.
5. Fill tortillas with equal portions of refried beans and chicken mix.
6. Roll up and place in a baking dish large enough to fit all 8 enchiladas.
7. Pour enchilada sauce over the top and sprinkle with shredded cheese.
8. Bake at 350º F for approximately 20 minutes or until cheese is melted and enchiladas are warmed through.
9. Serve each with 1 tablespoons fat-free sour cream.
10. Makes 8 enchiladas.