Pineapple Enchiladas

Everyone loves these vegetarian Pineapple Enchiladas. The recipe was developed by a nutritionist for the Pillsbury Bake-Off contest.

Update: The link is no longer working. After much googling, I found the recipe:

Pineapple-Black Bean Enchiladas (8 servings, 6-points each)

INGREDIENTS
2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) Old El Paso® mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro


DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
High Altitude (3500-6500 ft): Bake 40 to 45 minutes, removing foil during last 5 to 10 minutes of baking.

1 Serving: Calories 330 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 1110mg; Total Carbohydrate 48g (Dietary Fiber 7g, Sugars 17g); Protein 19g Percent Daily Value*: Vitamin A 20%; Vitamin C 40%; Calcium 40%; Iron 15% Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.

Apricot-Glazed Chicken

4 Servings
6 points per Serving

1 lb boneless, skinless chicken breasts
1/4 cup orange juice
1/4 cup dried apricots, quartered
1/2 jar of apricot preserves
1.5 TBSP lemon juice
salt & pepper

1. Preheat oven to 425 degrees. Move rack to the center of the oven.
2. In a bowl, whisk together the orange juice, apricots, preserves, lemon juice and salt & pepper. Set aside.
3. Season both sides of the chicken with salt and pepper. In a skillet, sprayed with non-stick spray, lightly brown both sides of the chicken breasts. Remove chicken breasts and place in a baking dish.
4. Wipe out any chicken fat/grease from skillet. Add the orange juice mixture to the skillet. Over high heat, briskly whisk the juice mixture until it becomes a syrup (about 3 minutes).
5. Cover the chicken with the apricot syrup and bake until the chicken is done (160 degrees). About 12 minutes.

I served this with plain couscous and a veggie, preferably a 0-point veggie or mixed greens. The apricot glaze is delicious spooned over the couscous. This recipe was modified from a recipe in Cook's Country Magazine.