Yield: 6 servings
1 1/2 cups cooked and shredded chicken
2 tablespoons onion, diced into 1/4-inch pieces
1 teaspoon minced garlic
1/4 cup green pepper, diced into 1/4-inch pieces
1/2 cup tomato, diced into 1/4-inch pieces
13/4 cups Enchilada Sauce (recipe follows)
1/4 cup water
6 6-inch corn tortillas
3/4 cup shredded low-fat mozzarella cheese
Preheat the oven to 400º.
In a 2-quart pot, place the chicken, onion, garlic, pepper, tomato, 1/4 cup of the Enchilada Sauce, and water. Bring to a boil over high heat, then turn the heat down to medium-low, cover, and simmer for 15 minutes, or until mixture is almost dry.
Spoon 1/2 cup of the Enchilada Sauce on the bottom of an 8-inch square baking dish. Steam or heat the tortillas in the microwave one at a time to soften. Place 1/3 cup of the chicken mixture at one end of a softened tortilla and roll. Place the tortilla in the pan seam side down. Repeat with the remaining mixture and tortillas. Top with the remainder of the Enchilada Sauce and sprinkle with the mozzarella. Cover and bake for 15 minutes.