Baked Chicken Tortilla

Baked Chicken Tortilla Casserole

Serve a veggie packed chicken tortilla casserole that bakes for only 15 minutes. Add cheese at the end of baking so it has time to melt, but not brown.

Yield: 6 servings (serving size: 1 roll)

Ingredients

• 1  cup  bottled salsa, divided
• 1  (8-ounce) carton low-fat sour cream
• 6  (10-inch) flour tortillas
• 1 1/2  cups  chopped cooked chicken breast (about 3/4 pound)
• 1/3  cup  chopped tomato
• 1/3  cup  chopped green or red bell pepper
• 1/4  cup  chopped onion
• Cooking spray
• 3/4  cup  (3 ounces) shredded reduced-fat cheddar cheese

Preparation

Preheat oven to 350°.
Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.