Italian Chicken Enchiladas

What you'll need

-4 whole wheat flour tortillas
-1 large can of Kirkland Natural Chicken (Costco) in water or 4 small chicken breasts
-Red, Green, and Yellow pepper (I like to purchase the medley already chopped and frozen at Trader Joe's)
-1/2 cup of Mozzarella made with 2% milk
-1 jar of spaghetti sauce of choice (remember to check those labels for sugar content. Keep those grams as low as possible!)
-1/2 tbs of Oregano. I prefer fresh
A baking dish


cut or shred the already cooked chicken and toss them into a bowl that contains about 1/2 of the spaghetti sauce. Add the chopped peppers. Once coated in the sauce, spoon the chicken/sauce mixture into the 4 tortillas and roll them up tightly and place them into a baking dish. If your baking dish is too large for these rolls to keep their shape, use a toothpick to keep them rolled up.

Use the remaining spaghetti sauce and pour over the rolled tortillas. Top evenly with the mozz cheese and oregano. Bake in a 350 degree oven for about 30 minutes.

Makes 4 servings:
237 Calories
6 grams of fat
3 grams of saturated fat
23 grams of carbs
3 grams of fiber
24 grams of protein


Serve with a spinach salad with a tiny drizzle of olive oil and balsamic vinegar.