Enchilada Casserole

Ingredients

• 1-1 1/4 green peppers, chopped
• 2 medium onions, chopped
• 3 tablespoons olive oil
• 1 lb chicken breast
• 1/4 cup chili powder (more or less, to taste)
• 1 tablespoon flour

• 1 (16 ounce) can tomatoes, diced
• 8 large flour tortillas
• 1 lb monterey jack cheese, granted

• 1 (16 ounce) can fat-free refried beans

Directions

1. 1

   1. Saute peppers and onion in 2 T oil until tender; set aside. Brown meat; crumble thoroughly while cooking. Mix half the chili powder with meat while cooking. (OR shred cooked chicken breast and add ½ chili powder). Stir in half the onions and peppers; set aside to cool.

2. 2

   2. Heat 1 T oil in skillet; mix in flour. Add tomatoes and remaining chili powder. Stir until thickened. Stir in remaining onions and peppers until it boils.

3. 3

   3. Preheat oven to 350 degrees. Heat tortillas lightly in skillet or microwave. One at a time, lay a tortilla flat; put some refried beans, grated cheese, and meat mixture in the center, and roll up. Arrange filled tortillas in a 9X13 inch baking dish. Pour tomato sauce over tortillas; sprinkle with remaining cheese. Make half an hour, until cheese is thoroughly melted. Let sit 10 minutes before serving.