Chicken Enchiladas - cooking recipe

Ingredients

1 lb. boneless chicken breast, cooked and cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 c. chopped onions
1 Tbsp. chopped fresh cilantro
2 c. refried beans
1 (8 oz.) can tomato sauce
1 (10 oz.) can mild enchilada sauce
8 (8-inch) tortillas
3/4 c. shredded Cheddar cheese
plain nonfat yogurt, if desired

Preparation

Stir-fry chicken for 2 minutes.
Add peppers, onions and cilantro; stir-fry 3 to 4 minutes until chicken is done.
Remove from heat and stir in beans.
In medium bowl, combine enchilada and tomato sauce, blend well.
Spoon 2 tablespoons of sauce into bottom of baking dish; reserve remaining sauce.
Spoon 1/2 cup chicken filling down center of each tortilla, roll up.
Place seam side down in baking dish.
Pour remaining sauce on enchiladas.
Cover. Bake 30 to 40 minutes at 350\u00b0.
Sprinkle with cheese.
Serve with yogurt.