Chicken Enchiladas

Preheat oven to 400 degrees

Spray a baking sheet with olive oil spray or avocado spray

Add 16 oz of chicken breast and season with desired seasonings

Place in the oven and bake at 400 degrees until internal temperature reaches 165°F or higher

In a separate bowl, using two forks shred your chicken (alternatively, cook in a slow cooker for 6 hours with seasonings)

Heat up a nonstick pan to medium, sprayed with olive oil or avocado spray and add shredded chicken. Crisp up the edges

Add lowfat beans, reduced fat cream cheese, reduced fat cheddar, canned diced tomatoes/green chiles, and cilantro to the pan

Cook in the pan stirring all ingredients together until the cream cheese and cheese melt and combine with the meat

Divide the enchilada mixture evenly among 6 tortillas, roll them up, and place on a baking sheet

Add reduced fat cheddar and cilantro over the top and bake at 350 degrees