Low Fat Chicken and Sour Cream Enchiladas

Enchiladas

Heat oven to 350-degrees. Combine 1-cup reduced fat sour cream, 1-cup shredded Monterey jack cheese, 1-cup salsa and 1-packaged cooked, carved chicken (9 or 10 ounces).

Divide and spoon down center of six 98 percent fat free flour tortillas, (6 or 8-inches each). Place seam side down in shallow baking dish.

Top with 1/2 cup salsa; cover and bake 30 minutes. Uncover and sprinkle with 1/4 cup additional cheese; bake five more minutes or until cheese melts. Top with chopped tomatoes and lettuce.

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