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Chicken Veggie Chili Enchiladas Recipe

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This recipe for Chicken Veggie Chili Enchiladas is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 tortillas
2 cans (15 oz each) chicken chili
2 c. canned spaghetti sauce
1 c. carrots, sliced
1.5 c. mozzarella sauce
1 large can nonfat refried beans
2 c. salsa
1 c. green pepper, diced
1 c. onion diced
Directions:
Directions:
Combine refried beans and chicken chili in large bowl. Set aside. Mix together salsa and spaghetti sauce in separate bowl. Blend about 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 the veggies on middle. Then fold. Place side by side in pay sprayed with Pam. Top with 2-/5 cups of remaining sauce and cheese.
Bake at 375ºF for 25-35 minutes.
Serve with sour cream

 

 

 

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