2 cups enchilada sauce
12 ounces boneless, skinless chicken breasts
1/4 tsp. each garlic powder and cumin
1 cup peach-mango salsa
4 low-carb, high fiber tortillas
3/4 cup fat-free refried beans
Preheat oven to 350F. Spread 1 cup enchilada sauce in the bottom of a medium glass dish. Season the chicken with garlic powder and cumin. Spray a large skillet with nonstick cooking spray. Heat over medium heat. Add the chicken to the skillet. Cook until chicken is no longer pink and cooked through. Remove the chicken from the skillet and using 2 forks, shred and place in a bowl. Add the salsa to the chicken and mix to combine.
Place each tortilla on a flat surface. Divide the refried beans among the tortillas and spread down the middle. Top with equal portions of chicken mixture. Roll up the tortillas and place in the sauce-lined glass dish. Pour remaining enchilada sauce over the filled tortillas in the dish. Cover dish with foil.
Bake for 20 minutes, and uncover and bake for 10 minutes longer. Let the enchiladas cool for 10 minutes before serving.
(Each enchilada is 5 pts.)