Chicken Enchiladas With Spicy Mexican Vegetables

Name: Chicken Enchiladas With Spicy Mexican Vegetables
Prep time: 15 min
Cook time: 51 min
Total time: 1 h 6 min
Yield: 6-8 serving(s)
Ingredients: 1 lb chicken breast, cubed; 1 red pepper, chopped; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1 (16 ounce) can refried beans; 1 cup wheat germ; 6 large flour tortillas; 1 cup shredded cheddar cheese; 10 ounces salsa; salsa (to garnish); sour cream (to garnish); 2 teaspoons canola oil; 1 sweet potato, diced; 1 large carrot, cubed; 1 cup broccoli floret; 2 tomatoes, diced; 1 cup corn; 1 tablespoon cumin; salt and pepper

Submitted by Recipe Junkie

"A really good recipe from our church cookbook."

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Ready In:: 1hr 6mins
Ingredients:: 19
Serves:: 6-8

ingredients

1 lb chicken breast, cubed
1 red pepper, chopped
¹⁄₂ teaspoon cumin
¹⁄₂ teaspoon chili powder
1 (16 ounce) can refried beans
1 cup wheat germ
6 large flour tortillas
1 cup shredded cheddar cheese
10 ounces salsa
salsa (to garnish)
sour cream (to garnish)
Vegetables
2 teaspoons canola oil
1 sweet potato, diced
1 large carrot, cubed
1 cup broccoli floret
2 tomatoes, diced
1 cup corn
1 tablespoon cumin
salt and pepper

directions

Cook the chicken, pepper and spices in a nonstick pan over medium high heat for 4 minutes.
Remove from heat and add beans and wheat germ.
Add 1/4 c chicken filling to each tortilla, roll up, and place seam side down in a nonstick baking dish.
Top with the salsa.
Cover and bake at 350 for 40 minutes.
Sprinkle with cheese.
Garnish with salsa, sour cream and more cheese.
For vegetables:
Heat the oil in a nonstick pan and fry the sweet potato, carrot and broccoli for 5-7 minutes or until tender.
Stir in tomatoes, corn and cumin.
Return to heat and cook until the corn and tomatoes are hot.