Chicken Enchiladas

1/2 cup Onions

1/2 cup Bell Peppers

1 tsp Cumin

1 tsp Chili Powder

6 oz Chicken Breast (raw)

1/2 cup Black Beans

1/2 cup Salsa

4 Laughing Cow Cheese Wedges (lite)

8 Corn Tortillas (6 inch)

1/2 cup Enchilada Sauce (I prefer red)

2/3 cup Mozzarella Cheese

Cook and slice chicken.

Preheat oven to 375 degrees.

Heat a large frying pan over medium heat. Spray with cooking spray and add onions and bell peppers. Sauté 3-5 minutes, then add cumin and chili powder. Cook another minute then remove from heat. Add the chicken, black beans, salsa, and laughing cow cheese. Mix well.

Warm tortillas. Scoop 1/3 cup of mixture into each tortilla. Roll up and place seam down in 9x13 baking dish.

Top with enchilada sauce and mozzarella cheese. Bake at 375 degrees for 20-25 minutes.