Rotisserie chicken and prechopped vegetables make this a quick casserole.
RECIPE INGREDIENTS
Cooking spray
1 cup white onion, prechopped
1 cup bell pepper, prechopped
One (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
RECIPE METHOD
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.
Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
Rating: 5
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Nutrition Facts
4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)
Facts per Serving
Calories: 364 Fat: 11g Carbohydrates: 37g
Cholesterol: 70mg Sodium: 701mg Protein: 30g
Fiber: 4g % Cal. from Fat: 27% % Cal. from Carbs: 41%
