[mendypoo]

You can make this ahead and store in frig until ready to cook. Use left over chicken or turkey.

Vegetable cooking spray
12 (6-inch)light tortillas
1/2 cup chopped onions
1/2 cup chopped red bell pepper
4 oz 1/3 light cream cheese; room temp
3/4 t. ground cumin
4 cups chopped cooked chicken
1 (10 3/4-oz) can reduced-fat cr.chicken soup
1 cup nonfat sour cream
1 cup skim milk
1 Tb. finely chopped pickled jalapeno peppers
1/2 cup coarsely shredded reduced-fat sharp cheddar cheese

1. Preheat oven to 350'. Coat a 9 x 13 baking dish with cooking spray. Stack tortillas and wrap in aluminum foil. Heat 10m
or until hot.
2. Meanwhile, coat a small skillet with cooking spray. Add onions and bell peppers and cook over medium heat until softened, about 2 min.
3. In a medium bowl, whixk together cream cheese, cumin, and 1 TB water until mixture is smooth. Stir in chopped chicken and cooked vegs; set aside. In another bowl, whisk together chicken soup, sour cream, milk, and pickled jalapeno. Stir 2 TB into chicken mixture.
4. Remove torillas from oven. Spoon a scant 1/3 cup chicken mixture onto each tortilla. Roll up and place seam side down in prepared dish. Pour remaining chicken soup mixture over enchiladas, covering completely. Cover securely with aluminum foil.
5. Bake 40 min., or until enchiladas are heated through and mixture is bubbly. Uncover, sprinle with cheddar cheese, and serve.
Per serving: calories:232 total fat:3g sat fat: 3g cholesterol:53mg percentage calories from fat:26%