Easy Enchiladas

So, I got this recipe out of the Weight Watchers cookbook I checked out of the library - I have made a few changes. I used ground chicken instead of turkey sausage, switched canola oil to olive oil, omitted black beans, added the zucchini, 1/2 an onion instead of a full one and added a little extra 2% cheese. With my changes in ingredients and portion size I was able to drop the dish by about 3 points.
Enjoy!

2 tsps olive oil
1/2 lb ground chicken
1 red bell pepper (I used a green), seeded and chopped
1/2 onion, finely chopped
1 sm zucchini, chopped
1 tsp chili powder
1/2 tsp ground cumin
1 cup canned stewed tomatoes
3/4 c canned pinto beans, rinsed and drained (if you use the black beans match the amount)
4 (6-inch) flour tortillas (I used 3.5 tortillas by making the dish as a casserole instead of individual roles)
1 c shredded reduced-fat Monterey Jack cheese

1. Preheat oven to 350F; spray a 2-quart casserole with nonstick spray. In a large nonstick skillet, heat the oil. Saute the meat, bell pepper, onion, and zucchini, stirring frequently to break up the meat, until browned, 6-8 minutes. Add the chili powder and cumin; cook, stirring, 1 minute. Stir in the tomatoes and pinto beans. Reduce the heat and simmer 5 minutes.
2. Place the tortillas on a work surface; spoon the meat mixture down the center of the tortillas, then roll them into cylinders. Place, seamless side down, in the baking dish; sprinkle with the cheese (I added 1/2 cup cheese to each layer of the casserole). Bake until heated through and the cheese is melted, 30-35 minutes. Let stand 10 minutes before serving.

I entered the recipe into the Weight Watchers recipe builder online. If you break this into 6 servings you have a Points total of 5.