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Ingredients
- 4 x Skinless boneless chicken breast halves
- 2 tsp Onion pwdr
- 2 tsp Garlic pwdr
- 2 tsp Grnd cumin
- 2 tsp Chili pwdr
- 1/2 tsp Oregano
- 1 can Fat-free refried beans
- 12 sm Corn tortillas
- 1 env enchilada seasoning mix
- 1 sm Can tomato sauce
- 8 ounce Reduced fat cheddar cheese, shredded
- 1 c. Water
- 3/4 c. Water
Directions
- 1. Using only one at a time for small food processors, or possibly 2 at a time for larger food processors, place chicken breast in food processor and grind down into fine crumbly pcs. Remove any fat or possibly skin which is not grnd down.
- 2. Spray large skillet with no-stick spray. Begin heating. Place grnd chicken in skillet. Add in one c. water, onion pwdr, garlic pwdr, cumin, chili pwdr and oregano. Cook till all chicken is done. Add in refried beans, mixing well with chicken. Simmer over medium heat for about 10 min.
- 3. In small sauce pan, combine enchilada seasoning mix, tomato sauce and 3/4 c. water. Cook over low heat, stirring often, till bubbly.
- 4. Spray 9" x 13" x 2" baking dish with no-stick spray. Spoon 1/4 c. of prepared enchilada sauce into bottom of dish. Tear 6 corn tortillas into pcs, place over enchilada sauce, covering bottom of dish as much as possible. Spoon 1/4 c. of enchilada sauce over tortillas.
- 5. Layer 1/2 of chicken-bean mix over tortillas. Top with 1/2 of chedder cheese. Spoon 1/4 c. enchilada seasoning over cheese. Tear and layer remaining 6 tortillas over cheese. Spoon on another 1/4 c. of enchilada sauce. Layer with second half of chicken-bean mix. Pour on remaining enchilada sauce. Top with remaining cheese.
- Bake at 350 for 30 to 35 min or possibly till cheese is bubbly. Let stand 5 to 8 min before serving.
- NOTES : 2 pounds of grnd chicken or possibly turkey can be used in place of chicken breasts.
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