4 (4-ounce) skinned, boned chicken breast halves, cut into bite-size pieces
3/4 cup chopped onion
1 sweet red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 1/2 tablespoons chopped fresh cilantro
2 (16-ounce) cans pinto beans, drained and mashed
1 (14 1/2-ounce) can no-salt-added tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1 (4-ounce) can green chiles, drained
1/4 teaspoon pepper
10 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
How to Make It
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 2 minutes or until lightly browned. Add onion and next 3 ingredients; saute 3 minutes or until chicken is done. Remove from heat. Add beans; stir. Combine tomato and next 3 ingredients in a bowl; stir. Spoon 1/3 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside.
Place a damp paper towel in center of a sheet of aluminum foil. Stack tortillas on paper towel. Cover stack with another damp paper towel; seal foil. Bake at 250° for 10 minutes. Spoon chicken mixture evenly down centers of tortillas. Roll tortillas; place, seam side down, in prepared dish. Pour remaining tomato mixture over tortillas. Cover and bake at 350° for 30 minutes or until thoroughly heated. Uncover and sprinkle with cheese. Bake 5 minutes or until cheese melts.