Spicy Chicken Enchiladas

Spicy Chicken Enchiladas



6 Tortilla wraps

4 Boneless, Skinless Chicken Breasts (small cubed)
1-28oz can of Beans in tomato sauce
1 cup sliced mushrooms
1/2 cup diced green pepper
1 medium sized onion, chopped
3 cloves of garlic, minced
2tbsps chopped chilli peppers
2tsps Becel oil

1-24oz can of Tomato Sauce
1/2 cup cannned diced tomatos
1tbsp dried oregano
1 tbsp dried thyme
1-1/2 tsps chili powder

1 cup grated low-fat marbled cheese

Heat the Becel Oil in a skillet, when hot add the cubed chicken breast and stir to ensure even cooking. Add minced garlic and salt to taste. When chicken appears slightly golden and is cooked through add the mushrooms, green peppers, onions and chillies. Stir and let it sit for a minute. Once this is done, incorporate the beans into the mixture and let simmer on medium heat for 5-6 minutes.

Pre-heat the oven to 400F.

In sauce pan combine the tomato sauce, diced tomatoes and spices. Stir and let simmer on medium heat for 10 minutes. In an oblong baking dish spread 1/4 of the sauce on the bottom of the dish.

Nutritional Information
Calories 464
Protein 34 g
Carbohydrates 61 g
Cholesterol 38 mg
Total Fat 10 g
Saturated 3 g
Polyunsaturated 3 g
Monounsaturated 4 g
Fiber 11 g
Sodium 1611 mg