Chicken Enchiladas - My Way

Picked up the recipe from our local grocery store and need to know nutritional values.

• Ready In: 45 mins
• Serves: 6
• Yields: 6

Ingredients

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

Directions

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