Chicken Enchiladas

I really enjoy my wife's cooking and one of her specialties is her chicken enchiladas. However, once we began eating more healthy, it required her to adjust her recipe. The following recipe is very filling and is a very good enchilada.

1 package whole wheat tortillas
2 cans green enchilada sauce (12 oz cans)
1 can red enchilada sauce
1 package skim mozzarella
1 can black beans
2 boneless skinless chicken breasts
1 bunch green onion
1 cup yellow, orange, and red peppers
1 can green chillies
1 bunch of cilantro
1/2 cup chopped onion
1 can pineapple chunks

Cut the chicken into cubes.

Combine the chicken, green chillies, cilantro, peppers, pineapple chunks, and 1/2 cup chopped onion in a pan. Cook together for about 5 minutes, until chicken is cooked.

Drain and rinse the beans in a colander .

Then add the 2 cans of green enchilada sauce and black beans. Let simmer. Then set aside.

Dip each whole wheat tortilla in the sauce in the pan, then fill and roll with the chicken mixture, cheese, and green onion. Place in glass casserole pan. Place each enchilada side by side. Should make 8 to 10 enchiladas
Cover with remaining green sauce over the enchiladas. Then cover with the red sauce. Top with the remaining cheese and green onion.

Cook at 400-degrees 30 minutes covered in foil. Remove foil, then cook for another 10 minutes.