Speedy Chicken and Cheese Enchiladas

So I'm not sure how I haven't posted this, except this used to be a staple in our house until I started this blog, it appears. Anyway we had them last night. Very good. The only thing that is difficult is rolling the enchiladas, so I leave the room when D does that. Last night we had with Mexican Rice, which is another recipe that one day I will get around to posting.

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)

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

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.

CALORIES 364 (27% from fat); FAT 10.9g (sat 4.9g,mono 2.9g,poly 1.4g); IRON 1.7mg; CHOLESTEROL 70mg; CALCIUM 339mg; CARBOHYDRATE 37.2g; SODIUM 701mg; PROTEIN 29.7g; FIBER 4.1g

Cooking Light, AUGUST 2005