Speedy Chicken and Cheese Enchiladas

Rotisserie chicken and prechopped vegetables make this a quick casserole.

Ingredients

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

Prep: 5 min Total: 15 min (Quick)

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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 cheese, and cumin, tossing well.
4
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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