Chicken Enchiladas, Baked

2 boneless, skinless chicken breasts
1 green pepper, sliced up
1 red pepper, sliced
1 cup diced tomatoes
1 onion, diced (purple ones are best!)
1/2 cup shredded light mozza
6 whole wheat tortillas
garnish with fat free sour cream or salsa

Cook diced chicken in frying pan until no pink shows through (I use water to stop it from burning, rather than oil). Add peppers and onion and cook for a few minutes more. Add tomatoes and cheese and mix well. Spoon the chicken/veggie mixture into tortillas. Roll up each tortilla and place in a casserole dish. Cover with foil and bake at 400 degree for approximately 15 minutes. May need to remove foil to brown the tops.

Number of Servings: 1

Recipe submitted by SparkPeople user LSMAPP.