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

Cooking Instructions

Preheat oven to 450 degrees F.

Combine all of the filling ingredients in a

bowl and toss to mix well. Set aside.

Coat a large nonstick skillet with cooking spray and

preheat over medium heat. Place a tortilla in the pan

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

tortilla is pliable enough to roll up.

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

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

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

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

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

enchiladas to prevent them from sticking together.

Pour the sauce over the enchiladas, covering them completely.

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

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

Serve hot, topping each serving with some of

the sour cream and scallions or cilantro.