Rotisserie chicken and prechopped vegetables make this a quick casserole.
Cooking Light's Way to Cook: The Complete Visual Guide to Everyday Cooking (Oxmoor House); copyright 2009
|Cooking spray||1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese, divided|
|1 cup prechopped white onion||1/2 teaspoon ground cumin|
|1 cup prechopped green or red bell pepper||8 (6-inch) corn tortillas|
|1 (10-ounce) can enchilada sauce (such as Old El Paso)||1/4 cup fat-free sour cream|
|2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)||1/4 cup chopped fresh cilantro|
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 cheese, and cumin, tossing well.
Wrap tortillas in damp 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 1 minute or until cheese melts. Serve with sour cream and cilantro.
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