Chicken Enchiladas With Spicy Mexican Vegetables

A really good recipe from our church cookbook.

• Ready In: 1 hr 6 mins
• Serves: 6-8

Ingredients

• 1  lb chicken breast, cubed
• 1  red pepper, chopped
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon chili powder
• 1 (16 ounce) can  refried beans
• 1  cup wheat germ
• 6  large flour tortillas
• 1  cup  shredded cheddar cheese
• 10  ounces salsa
•  salsa (to garnish)
•  sour cream (to garnish)

• Vegetables

• 2  teaspoons canola oil
• 1  sweet potato, diced
• 1  large carrot, cubed
• 1  cup broccoli floret
• 2  tomatoes, diced
• 1  cup corn
• 1  tablespoon cumin
•  salt and pepper

Directions

1. Cook the chicken, pepper and spices in a nonstick pan over medium high heat for 4 minutes.
2. Remove from heat and add beans and wheat germ.
3. Add 1/4 c chicken filling to each tortilla, roll up, and place seam side down in a nonstick baking dish.
4. Top with the salsa.
5. Cover and bake at 350 for 40 minutes.
6. Sprinkle with cheese.
7. Garnish with salsa, sour cream and more cheese.
8. For vegetables:
9. Heat the oil in a nonstick pan and fry the sweet potato, carrot and broccoli for 5-7 minutes or until tender.
10. Stir in tomatoes, corn and cumin.
11. Return to heat and cook until the corn and tomatoes are hot.