Enchilladas with leftover chicken
1 cup salsa, divided
1/2 cartonlow-fat sour cream
6 flour tortillas (10-inch size)
1 1/2 cup chopped cooked chicken breast
1/3 cup chopped tomato
1/3 cup chopped green or red capsicum
1/4 cup chopped onion
3/4 cup shredded cheddar cheese
Preheat the oven to 180 degrees. Grease a 11x7 baking dish.
Combine half of the salsa with the sour cream in a bowl and mix well. Spread one side of each tortilla with the sour cream mixture.
Evenly divide the chicken, tomato, bell pepper, and onion between the tortillas, placing the ingredients down the center of each. Roll up each tortilla and place seam-side down in the baking dish.
Drizzle the remaining salsa over the top of the rolled tortillas.
Place the baking dish in the oven and bake at 180 degrees for 15 minutes.
Sprinkle the cheddar cheese evenly over the tortillas. Return the baking dish to the oven and bake for 5 minutes longer or until the cheese has melted.