Chicken Enchiladas

1 lb (0.5 kg) boneless, skinless chicken thighs, cubed

2 tsp (10 mL) vegetable oil

1 onion(s), chopped

2 cloves garlic, minced

1 red pepper(s), chopped

2 stalks celery

5 tsp (25 mL) chili powder

1 tsp (5 mL) cumin, ground

3/4 tsp (4 mL) salt

1/2 tsp (2.5 mL) oregano, dried

1/4 tsp (1.25 mL) hot red chili pepper flakes

1/4 tsp (1.25 mL) black pepper

1 can canned whole tomatoes

1 can black beans, drained

2 cups (500 mL) corn niblets

8 whole wheat tortilla

1 cup (250 mL) low-fat cheese, grated

1/2 cup (125 mL) light sour cream

1 In a large skillet, heat oil over medium heat; cook onion and garlic for about 3 minutes until onion has softened.
2 Stir in chicken and cook until chicken is no longer pink. Stir in pepper, celery, chili powder, cumin, salt, oregano, hot pepper and black pepper and cook for 1 minute. Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil.
3 Reduce heat, cover and simmer 10 minutes.
4 Divide filling among tortillas and roll up.
5 Put tortillas, seam side down, in a shallow, greased baking dish.
6 Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour cream before serving.