INGREDIENTS

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

PREP

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.

Your favorite recipes are always welcome. Send them to joe.cassady@mwcradio.com