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Baked Chicken Tortillas

Source of Recipe


Cooking Light Annual Recipes 2001






List of Ingredients



• 1 cup bottled salsa
  
• 1 (8-oz.) carton low-fat sour cream
  
• 6 (10-inch) flour tortillas
  
• 1-1/2 cups chopped, cooked chicken breast
  
• 1/3 cup chopped tomatoes
  
• 1/3 cup chopped green or red bell pepper
  
• 1/4 cup chopped onions
  
• 3/4 cup shredded, reduced-fat Cheddar cheese
  






Instructions



1. In a small bowl, mix together 1/2 cup salsa and the sour cream; spread evenly over tortillas. Divide chicken, tomato, bell pepper and onions evenly down centers of tortillas; roll up.
   
   
2. Place rolls, seam-sides down, in an 11x7-inch baking dish coated with cooking spray. Top with the remaining salsa.
   
   
3. Bake in a preheated 350-degree oven for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
   
   Makes 6 servings.
   
   Per Serving: 379 calories, 10.8 g fat, 38 g carbohydrates, 28 g protein, 64 mg cholesterol, 623 mg sodium.