Chicken-Chili Enchiladas: The Best Chicken-Chili Enchiladas Recipe from Cook'n

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	Chicken-Chili Enchiladas

Serves: 6

A Choice

   12 flour tortillas, whole wheat
   1 31-ounce can refried beans lowfat
   2 15-ounce cans chicken chili lowfat
   2 cups picante sauce meld,medium, or hot
   2 cups spaghetti sauce lowfat
   1 cup green bell peppers diced, optional
   1 cup onions diced, optional
   1 cup tomatoes diced, optional
   1 1/2 cups mozzarella cheese part-skim, grated

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Combine refried beans and chicken chili in a large bowl. Set aside. Mix together picante sauce and spaghetti sauce in separate bowl. Blend 1/2 cup sauce into bean mixture. Place about 1/3 cup of bean mixture in center of each tortilla from end to end. Sprinkle with diced green pepper, onion, and tomato, if desired, and roll up. Place side by side in a 9 x 13 baking dish that has been thoroughly sprayed with nonstick cooking spray.
Top with 2 to 2 1/2 cups remaining sauce, cheese, green peppers, onions, and tomatoes. Place 3 green-pepper rings in the center.
Bake in a 375 degree oven for 25-35 minutes. Serve with a fresh-fruit platter.

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