SPICY CHICKEN ENCHILADAS

Ingredients

• Filling:

• - 1-1/2 cups shredded skinless roasted chicken

• - 4-ounce can chopped green chilies

• - 1/4 cup nonfat or light sour cream

• - 3/4 teaspoon ground cumin

• - 8 thin corn tortillas (6-inch rounds)

• - 1-3/4 cups enchilada sauce, heated

• - 1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese

• Toppings:

• - 1/2 cup nonfat or light sour cream

• - 1/4 cup finely chopped scallions or fresh cilantro

Directions

1. Preheat oven to 450 degrees F.

2. Combine all of the filling ingredients in a

3. bowl and toss to mix well. Set aside.

4. Coat a large nonstick skillet with cooking spray and

5. preheat over medium heat. Place a tortilla in the pan

6. and heat for 10 to 15 seconds on each side, until the

7. tortilla is pliable enough to roll up.

8. Lay the tortilla on a flat surface and spread 1/4 cup of the

9. filling along one end. Roll the tortilla up to enclose the filling.

10. Coat a 9x13-inch pan with nonstick cooking spray and lay

11. the enchilada in the pan, seam side down. Repeat with the

12. remaining tortillas, leaving a 1/4-inch space between the

13. enchiladas to prevent them from sticking together.

14. Pour the sauce over the enchiladas, covering them completely.

15. Bake uncovered for 8 minutes. Sprinkle the cheese over the top

16. and bake for about 3 minutes more, or until the cheese is melted.

17. Serve hot, topping each serving with some of

18. the sour cream and scallions or cilantro.