1 lb. boneless skinless chicken breasts, cut into sm. pieces
1 red bell pepper, chopped
1/2 c. chopped onion
1 tbsp. chopped fresh cilantro or 1 tsp. dried cilantro leaves
1 (10 oz.) can mild enchilada sauce
2 oz. (3/4 c.) shredded lowfat Cheddar cheese
8 (8 inch) flour tortillas
1 green bell pepper, chopped
2 c. refried beans
1 (8 oz.) can no salt added tomato sauce

Heat oven to 350 degrees. Spray 13x9 inch (3 quart) baking dish with non-stick cooking spray. Spray large non-stick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Stir-fry chicken for 2 minutes. Add bell peppers, onion and cilantro. Stir- fry for 3 to 4 minutes or until chicken is no longer pink. Remove from heat, stir in beans.

In medium bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2 tablespoons of the sauce into bottom of spray coated baking dish, reserve remaining sauce. Spoon 1/2 cup chicken filling down center of each tortilla. Roll up. Place seam side down, in baking dish. Pour reserved sauce over enchiladas; cover.

Bake at 350 degrees for 30 to 40 minutes until thoroughly heated. Sprinkle with Cheddar cheese. Let stand for 5 minutes to melt the cheese. Yield: 8 servings.