Chicken Enchiladas

10 - 98% Fat Free Flour Tortillas
15 oz. Raw Boneless Skinless Chicken Breasts, chopped into bite size pieces
1 (16 oz.) Bag Frozen 3 Pepper and Onion Blend (Bell Peppers with Onions)
1 (16 oz.) Can Old El Paso Fat Free Spicy Refried Beans
1 (10 oz.) Can Old El Paso (mild or hot) Enchilada Sauce
1 1/2 Cups Fat Free Shredded Cheddar Cheese

Preheat oven to 375 degrees.
In a large skillet sprayed with non-stick cooking spray, sauté the 3 pepper and onion blend until tender. Drain off any liquid, remove from pan and set aside.
Spray the skillet again with non-stick cooking spray and add the chicken along with 2 tablespoons of enchilada sauce. Stir the chicken to coat and cook until chicken is cooked through.
Add the onion and pepper mixture along with the refried beans and mix well to combine. Continue cooking just until the beans are hot.
Spray a large Pyrex dish with non-stick cooking spray. Place 2-3 tablespoons of enchilada sauce in the dish and swirl to coat the bottom of the dish.
Place approximately 1/3 cup of the mixture in the center of a tortilla. Roll the enchilada closed and place it seam side down in the dish. Repeat with remaining tortillas.
After all of the enchiladas are in the dish, evenly pour the remaining enchilada sauce over the enchiladas. Evenly distribute all of the cheese on top. Bake for 20-25 minutes.

Serves: 10
Per Serving: 246 Calories; 5g Fat (17.6% calories from fat); 21g Protein; 30g Carbohydrate; 5g Dietary Fiber; 37mg Cholesterol; 607mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. WWP: 5 (www.AimeesAdventures.com)