1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained and chopped
1 1/2 cups chopped cooked chicken breast
1/4 cup minced fresh cilantro
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
How to Make It
Preheat oven to 375°.
Arrange tortillas on a large baking sheet coated with cooking spray; set aside.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add bell pepper and onion, and cook 5 minutes or until tender, stirring often. Add cumin, and cook 1 minute. Add tomato; cook 3 minutes, stirring occasionally.
Spoon tomato mixture evenly over tortillas; top with chicken and cilantro. Sprinkle cheese evenly over chicken. Bake at 375° for 8 minutes or until tortillas are crisp. Cut each tortilla into 6 wedges. Serve immediately.