Baked Chicken Enchiladas

• 1 cup bottled salsa, divided
• 1 (8-ounce) carton light sour cream
• 1 1/2 cups chopped cooked chicken breast (about 3/4 pound)
• 2/3 cup shredded zucchini (about 1 medium)
• 2/3 cup chopped tomato
• 1/3 cup chopped green or red bell pepper
• 1/3 cup chopped onion
• 6 (7-inch) whole-wheat flour tortillas
• Cooking spray
• 3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

1. Preheat oven to 350u0b0.
2. Combine 1/2 cup salsa and sour cream in a small bowl. Combine chicken and next 4 ingredients in a large bowl. Spread 2 tablespoons salsa mixture over each tortilla. Spoon 1/2 cup chicken mixture evenly down center of each tortilla; roll up. Place rolls, seam sides down, in a 13 x 9inch glass or ceramic baking dish coated with cooking spray. Top with remaining 1/2 cup salsa.
3. Bake, uncovered, at 350u0b0 for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
4. Nutrition note: Wrap It Up Whole-wheat tortillas are a great way to add some fun to ordinary sandwiches and snacks. Forget the bread, and try sandwich fixings like turkey, ham, cheeses, hummus, and veggies wrapped in a tortilla. Or be more adventurous with tossed salads, scrambled eggs, or peanut butter and banana slices. Opt for whole-wheat or whole-grain tortillas with 3 grams of fat or less to maximize nutrient content, and watch the size and calorie content. Some tortillas can have up to 300 calories each! Smaller whole-grain taco or fajita-size tortillas (6-inch or 7-inch) are usually perfect for kids and typically have around 130 calories and 3 to 5 grams of fiber.
5. Young Chefs can:
6. Measure shredded zucchini
7. Count out tortillas
8. Older Chefs can:
9. Stir salsa and sour cream together
10. Assemble tortillas, and place in baking dish

bottled salsa, sour cream, chicken, zucchini, tomato, pepper, onion, flour tortillas, cooking spray, blend cheese

Taken from www.myrecipes.com/recipe/baked-chicken-enchiladas (may not work)