Recipe for Skinny Enchiladas 
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Yield:
4
Ingredients:
Amount Ingredient
3/4 cup broccoli florets cooked & chopped
3/4 cup shredded cooked chicken
1/3 cup roasted red bell peppers drained & sliced (from 7.25-oz. jar)
2 tbl green onions sliced
1 can Old El Paso Enchilada Sauce (10-oz.)
4 x soft corn tortillas (6-inch)
3 oz shredded reduced-fat taco-flavored cheese (3/4 cup)
Instructions:
Instructions: Heat oven to 350 F. In medium bowl, combine broccoli, chicken, roasted peppers, onions, and 1/4 cup of the enchilada sauce; mix well.

Spoon 1/3 cup chicken mixture onto center of each tortilla. Sprinkle each with 1 tablespoon of the cheese. Roll up tortillas; place, seam side down, in 8x8-inch (2-quart) baking dish. Pour remaining enchilada sauce over rolls.

Cover with foil.

Bake at 350 F. for 20 minutes or until thoroughly heated. Remove foil; sprinkle enchiladas with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. If desired, serve with nonfat sour cream.

4 servings

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