CHICKEN ENCHISAGNA

1 LB BONELESS/SKINLESS CHICKEN BREAST
4 TBS CHOPPED FRESH CILANTRO
1 MEDIUM ONION CHOPPED
1 PACKAGE FAJITA (OR BURRITO/TACO)SEASONING MIX
1 SMALL 4 OZ CAN GREEN CHOPPED GREEN CHILIS
1 CAN FAT FREE/VEGETARIAN REFRIED BEANS
15 OZ CAN OF RED OR GREEN ENCHILADA SAUCE
6 WHOLE WHEAT LOW FAT FLOUR TORTILLAS (OR YOUR CHOICE)
8 OZ (2 CUPS) FAVORITE SHREDDED CHEESE (LOW FAT OR OTHERWISE) I LIKE COLBY JACK AND MOZZARELLA SO CAN USE 1 CUP OF EACH - WHATEVER YOU CHOOSE
2 TBS EXTRA LIGHT OLIVE OIL
FAT FREE SOUR CREAM

COOK CHICKEN BREASTS IN 2 TBS OLIVE OIL FOR APPROXIMATELY 10 MINUTES, REMOVE FROM PAN AND ALLOW TO COOL WHILE DOING THE FOLLOWING:

COOK ONIONS AND GREEN CHILIS IN REMAINING OLIVE OIL 5 MINUTES-REMOVE FROM HEAT.
IN LARGE MIXING BOWL, CUT UP CHICKEN INTO BITE SIZE CUBES.ADD CILANTRO, ONIONS,CHILIS,REFRIED BEANS AND PACKAGE OF SEASONING MIX. ADD 1/4 CUP WATER AND 1/3 OF THE ENCHILADA SAUCE AND MIX WELL, SET ASIDE.
USING A 9X9 PAN, SPRAY BOTTOM WITH NONSTICK SPRAY OF CHOICE. TAKE 2 TORTILLA'S AND CUT IN HALF, PUT THE FLAT SIDE OF EACH OF THE 4 PIECES AGAINST THE SIDE OF THE PAN (ROUND EDGE TO THE CENTER)TO MAKE BOTTOM LAYER. ADD 1/3 OF THE CHICKEN MIX AND TOP WITH 1/4 OF THE CHEESE AND 2 TBS ENCHILADA SAUCE. DO THIS ENDING WITH THE CHIKEN MIX. ADD THE REMAINING ENCHILADA SAUCE AND CHEESE ON TOP. BAKE IN PREHEATED 350 DEGREE OVEN FOR 20-30 MINUTES OR UNTIL HEATED THROUGH.
LET REST 5-10 MINUTES, CUT AND ADD A DOLLOP OF SOUR CREAM AND ENJOY!
MAKES 6-8 SERVINGS (DEPENDING HOW YOU CUT IT) :)

Number of Servings: 6

Recipe submitted by SparkPeople user PAMEDLYN.