Chicken Enchiladas - cooking recipe

Ingredients

1 lb. boneless, skinless chicken breasts, cubed
1 chopped red bell pepper
1 chopped green pepper
1/2 c. chopped onion
1 Tbsp. chopped fresh cilantro
1 (16 oz.) can refried beans
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
8 (8-inch) flour tortillas
1 c. shredded low-fat Colby-Jack cheese
plain nonfat yogurt (if desired)

Preparation

Heat oven to 350\u00b0.
Grease a 13 x 9-inch pan.
Heat a 10-inch skillet with 2 tablespoons oil over medium-high heat.
Stir-fry chicken 2 minutes.
Add peppers, onion and cilantro; stir-fry 4 minutes.
Remove from heat; stir in beans.