Yield: 6 enchiladas (3 points each for blue and purple, 4 points for green)
Preheat oven to 350 degrees F.
Heat the olive oil in a sauce pan and add the onion. Sauté for two minutes then add the chili powder, coriander, cumin, garlic powder and salt. Stir together.
Add the tomato sauce and water to the sauce pan and bring to a simmer for 5 minutes.
Add the chicken breast to a bowl then stir in 1/2 cup of enchilada sauce and 1/2 cup Mexican cheese.
Scoop out 1/3 cup of the chicken mixture, add to the center of a tortilla then roll up. Repeat with the rest of the tortillas.
Place enchiladas in an 8x8 baking pan sprayed with cooking spray. Pour the remaining enchilada sauce over them, then the remaining cheese.
Bake for 25 minutes.