Red Pepper Sauce Chicken Enchiladas

• 2 red bell peppers, divided use
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 3/4 cup picante sauce
• 3 cups chicken, shredded
• 1/2 cup green onion, sliced
• 8 flour tortillas, 10 inch
• 1 cup reduced-fat sharp cheddar cheese, shredded

1. Preheat oven to 350.
2. Spray 9x13 pan with cooking spray.
3. Make the sauce: Puree one pepper (discard seeds and stem), cream cheese and salt in blender.
4. Stir in picante sauce.
5. In another bowl, stir together chicken, the other pepper (diced), green onions and HALF of the above sauce.
6. Spoon filling onto tortilla. Roll and place seams side down in baking dish.
7. Spoon reserved sauce over tortillas.
8. Cover loosely with foil.
9. Back 30 minutes until hot.
10. Sprinkle cheese on top, can put back in oven for 5 minutes.
11. Serve on shredded lettuce. Optional: black slices and sour cream for garnish.

red bell peppers, cream cheese, salt, picante sauce, chicken, green onion, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/red-pepper-sauce-chicken-enchiladas-388954 (may not work)