Chicken Enchiladas

Nonstick cooking spray
1 T olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4lbs)
1/2 t garlic powder
1/4 t pepper
? some onion powder (we added a few things)
? some chili powder
? some chives
1/2 cup sweet potato puree or carrot puree
1/4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar shccese, divided
6 (9inch) whole-grain or whole-wheat flour tortillas
1/2 cup spinach puree
1/2 cup mild tomato salsa

1. Preheat the oven to 350. Coat a 9 x 12 inch baking dish w/ cooking spray. Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken w/ garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Off the heat, mix the sweet potato or carrot puree, sour cream, onion powder, chili powder, chives, and half the cheese into the skillet.
2. Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Dot the tops of the enchiladas with spinach puree. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Cover the dish w/ aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.

Yields 6 servings - 8 pts per serving