Categories: sandwiches, wraps

Ingredients

• Nonstick cooking spray
• 2 (10 oz.) cans enchilada sauce
• 1 Tbsp. canola oil
• 1/2 cup chopped onion
• 1 cup chopped red or green bell pepper
• 3 cups shredded or chopped cooked chicken
• 1 Tbsp. favorite chile powder or to taste
• 1 (10 3/4 oz.) can reduced- fat cream of chicken soup
• 1/2 cup reduced fat sour cream
• 2 cups shredded Mexican-style cheese, divided use
• 1/2 cup chopped cilantro, divided use
• 18 (6-inch) corn tortillas
• Pico de gallo, optional

Directions

1. Heat oven to 350 degrees. Coat a 13 × 9 inch baking dish with nonstick cooking spray.
2. In a saucepan, heat the enchilada sauce over medium-low heat. Spread about 1/2 cup of the sauce on the bottom of the baking dish. Keep the remaining sauce warm.
3. In a large skillet, heat the oil over medium heat. Add the onion and peppers and sauté until softened. Remove from the heat and stir in cooked chicken and chile powder.
4. Stir in the soup[, 1/2 cup sour cream, 1 1/4 cups cheese and 1/4 cup cilantro.
5. Working in batches, place several corn tortillas on a plate and warm for 45 seconds in the microwave.
6. Place one tortilla in the bottom of the baking dish and brush both sides with some of the warm sauce. Spoon about 1/4 cup of the chicken mixture down the center of the tortilla and roll up. Position it seam-side down in the dish. Repeat with remaining tortillas, nesting them together.
7. Pour remaining sauce over the enchiladas and sprinkle with remaining 3/4 cup cheese. Top with remaining 1/4 cup cilantro. Cook time : 40 minutes. Serve with pico de gallo and sour cream, if desired.

8. makes 18

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