Yield: 6 Enchiladas (3 points each for blue and purple, 4 points each for green)
Preheat oven to 350 degrees F.
In a medium bowl mix together the salsa verde, fat-free sour cream and garlic powder.
Reserve 1 cup of the salsa verde mixture.
Add the chicken and half of the Mexican cheese to the non-reserved salsa verde mixture.
Spray an 8 x 8 baking pan with no-stick cooking spray. Add a couple of tablespoons of the reserved salsa verde mixture to the bottom of the pan.
Add a heaping 1/3 cup of the chicken mixture to the center of a tortilla. Roll up and place in the baking pan seam side down.
Repeat with the other 5 tortillas.
Add the reserved salsa verde mixture and the remaining cheese to the top of the tortillas.
Place in the oven for 25 minutes, or until the cheese is melted.