Chicken Enchiladas

4		chicken breasts
1  tablespoon		Olive Oil
1/2  teaspoon		Ground Cumin
1  teaspoon		Garlic Powder
1  cup		Yellow Onion - Fresh, Chopped
1		Jalapeno Chili Pepper - Fresh
14  ounces		Old El Paso Refried Beans - Canned, Fat Free
8		Whole Wheat Tortillas - Small
10  ounces		Old El Paso Mild Enchilada Sauce
4  ounces		Kraft Mild Cheddar Cheese - Shredded
1/2  cup		Daisy Light Sour Cream
3  cups		La Victoria Salsa

Tip: For nutritional information on all the ingredients in Chicken Enchiladas just click on each ingredient name. Then adjust the serving size for any Chicken Enchiladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Boil chicken until cooked through. Heat Oil in skillet add spices, onion and jalapeno; stir fry 3 minutes. Add chicken and simmer to warm through.

Fill tortilla with equal portions of refried beans and chicken. Roll up and place in baking ds larg enought of fit al 8 enchiladas. Pour enchilada sauce over and sprinkle with cheese. Bake at 350 degrees for about 20 minutes or until cheese is melted and enchiladas are warmed through. Serve each iwth 1 tbsp of sour cream and salsa. Makes 8 enchiladas.