Speedy Chicken and Cheese Enchiladas

Ingredients

• 1 cup prechopped bell pepper 
• 8 ounces rotisserie chicken breast boneless skinless chopped
• 8 6-inch corn tortillas ()
• 10 ounce enchilada sauce canned (such as Old El Paso)
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon ground cumin 
• 1 cup prechopped onion white
• 0.3 cup cup heavy whipping cream fat-free sour
• 4 ounces preshredded divided reduced-fat
• 4 ounces preshredded divided reduced-fat

Equipment

• frying pan
• paper towels
• baking pan
• broiler
• microwave

Directions

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add onion and pepper; saut 2 minutes or until crisp-tender.
4. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
5. Combine chicken, 3/4 cup of cheese, and cumin, tossing well.
6. 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.
7. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray.
8. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated.
9. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts.
10. Serve with sour cream and cilantro.