Chicken Enchiladas With Spicy Mexican Vegetables

Total Time: 1 hr 6 mins Preparation Time: 15 mins Cook Time: 51 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 cook the chicken, pepper and spices in a nonstick pan over medium high heat for 4 minutes.
• 2 remove from heat and add beans and wheat germ.
• 3 add 1/4 c chicken filling to each tortilla, roll up, and place seam side down in a nonstick baking dish.
• 4 top with the salsa.
• 5 cover and bake at 350 for 40 minutes.
• 6 sprinkle with cheese.
• 7 garnish with salsa, sour cream and more cheese.
• 8 for vegetables:.
• 9 heat the oil in a nonstick pan and fry the sweet potato, carrot and broccoli for 5-7 minutes or until tender.
• 10 stir in tomatoes, corn and cumin.
• 11 return to heat and cook until the corn and tomatoes are hot.