Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty.
It is a sweet caramelly teriyaki glaze.The skillet gave it a golden brown crust along the outside. It thickened up and literally just glazed the chicken.
