INGREDIENTS
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Cooking spray
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1 cup prechopped white onion
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1 cup prechopped bell pepper
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1 (10-ounce) can enchilada sauce (such as Old El Paso)
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2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
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1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
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1/2 teaspoon ground cumin
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8 (6-inch) corn tortillas
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1/4 cup fat-free sour cream
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1/4 cup chopped fresh cilantro