Speedy Chicken and Cheese Enchiladas

Rotisserie chicken and prechopped vegetables make this a quick casserole.

Yield: 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)

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

Preparation

Preheat broiler.

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.

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

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.

Nutritional Information

Calories:

364 (27% from fat)

Fat:

10.9g (sat 4.9g,mono 2.9g,poly 1.4g)

Protein:

29.7g

Carbohydrate:

37.2g

Fiber:

4.1g

Cholesterol:

70mg

Iron:

1.7mg

Sodium:

701mg

Calcium:

339mg