Yield
10 enchiladas.

How to Make It

Step 1

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.

Step 2

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.

Light and Luscious

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