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Baked Chicken Tortillas


1 cup bottled salsa
1 (8-ounce) carton low-fat sour cream
6 (10-inch) flour tortillas
11/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomatoes
1/3 cup chopped green or red bell pepper
1/4 cup chopped onions
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese


In a small bowl, mix together 1/2 cup salsa and sour cream and spread evenly over tortillas.

Divide chicken, tomato, bell pepper and onions evenly down centers of tortillas; roll up.

Place rolls, seam sides down, in an 11-by-7-inch baking dish coated with cooking spray. Top with remaining salsa.

Bake in preheated 350-degree oven 15 minutes.

Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Recipe serves 6

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