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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat oven to 350 F. In medium bowl, combine broccoli, chicken, roasted
peppers, onions, and 1/4 cup of the enchilada sauce; mix well.
Spoon 1/3 cup chicken mixture onto center of each tortilla. Sprinkle each
with 1 tablespoon of the cheese. Roll up tortillas; place, seam side down,
in 8x8-inch (2-quart) baking dish. Pour remaining enchilada sauce over
rolls. Cover with foil.
Bake at 350 F. for 20 minutes or until thoroughly heated. Remove foil;
sprinkle enchiladas with remaining 1/2 cup cheese. Bake an additional 5
minutes or until cheese is melted. If desired, serve with nonfat sour
cream.
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