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Speedy Chicken and Cheese Enchiladas

Yield 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Rotisserie chicken and prechopped vegetables make this a quick casserole.

Ingredients

  • Cooking spray
  • 1 cup prechopped white onion
  • 1 cup prechopped bell pepper
  • 1 (10-ounce) can enchilada sauce (such as Old El Paso)
  • 2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
  • 1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
  • 1/2 teaspoon ground cumin
  • 8 (6-inch) corn tortillas
  • 1/4 cup fat-free sour cream
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 364
  • caloriesfromfat 27 %
  • fat 10.9 g
  • satfat 4.9 g
  • monofat 2.9 g
  • polyfat 1.4 g
  • protein 29.7 g
  • carbohydrate 37.2 g
  • fiber 4.1 g
  • cholesterol 70 mg
  • iron 1.7 mg
  • sodium 701 mg
  • calcium 339 mg

How to Make It

  1. Preheat broiler.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

  3. Combine chicken, 3/4 cup of cheese, and cumin, tossing well.

  4. Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.