Chicken Enchiladas

• 1 Pound Boneless skinless chicken breast -- small pieces
• 1 Red Bell Pepper -- Chopped
• 1 Green Bell Pepper -- Chopped
• 1/2 Cup Chopped Onion
• 1 Tablespoon Chopped Fresh Cilantro
• 16 Ounces fat free refried beans
• 10 Ounces Enchilada sauce
• 8 Ounces Tomato Sauce
• 8 Flour Tortilla
• 3 Ounces Shredded lowfat Cheddar cheese
• Plain nonfat yogurt if desired

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking idsh with nonstick cooking spray. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Stir-0fray chicken for 2 minutes. Add bell peppers, onion and cilantro, stir-fray for 3 - 4 minutes or until chicken is no longer pink. Remove from heat; stir in beans.

In medium bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2 Tablespoons of the sauce into bottom of spray-coated baking dish; reserve remainign sauce. Spoon 1/2 cup chicken filling down center of each tortilla; roll up. Place, seam side down, in baking dish. Pour reserved sauce over enchiladas; cover.

Bake at 350°F. for 30 to 40 minutes until thoroughly heated. Sprinkle with cheese. Let stand 5 minutes to melt cheese. Serve with yogurt.

Per serving: 440 Calories (kcal); 11g Total Fat; (23% calories from fat); 27g Protein; 57g Carbohydrate; 47mg Cholesterol; 900mg Sodium

6 WW Points
Serving Size : 8