Light And Cheesy Leftover Chicken Enchiladas

• 4 whole wheat tortillas
• 2 cups bell pepper chopped
• 1 cup roma tomato seeded and chopped
• 1 onion small, chopped
• 2 limes smalls, juiced
• 1 tablespoon olive oil
• 1 clove garlic minced
• 1/2 tablespoon chipotle peppers in adobo sauce
• 2 tablespoons cilantro chopped
• 1 can tomatoes diced mexican flavored
• 1 chicken breast large, cooked and chopped into bite sized pieces
• 2 tablespoons cilantro minced
• 8 tablespoons light sour cream
• 1 cup Mexican cheese light, shredded

1. Saute onion, peppers and garlic until tender in a non-stick skillet with olive oil.
2. Add tomato, chicken, lime juice, and chipotle. Heat through.
3. Cool and add 1/2 cup cheese.
4. Roll mixture in tortillas by place 1/4 of the mixture in the middle of a tortilla, fold the sides in, and then roll up from the bottom.
5. Cover with canned tomatoes and top with remaining cheese.
6. Cover with foil and bake in 350 degree oven for 30 minutes until heated through and bubbly.
7. Sprinkle with cilantro and serve with light sour cream.

whole wheat tortillas, bell pepper, roma tomato, onion, smalls, olive oil, garlic, peppers, cilantro, tomatoes, chicken, cilantro, light sour cream, mexican cheese light

Taken from www.yummly.com/recipe/Light-and-Cheesy-Leftover-Chicken-Enchiladas-1664531 (may not work)