1/4 c. red, yellow and green bell pepper
1/4 c. onion
2 oz. chicken breast
1 tbsp. fat-free sour cream
1 (12-inch) fat-free flour tortilla
1/4 c. salsa
1 oz. fat-free blended cheese

Cut peppers, onions and chicken into thin strips. Sauté in nonstick pan until chicken is done. Drain any excess water. Spread tortilla with sour cream. Place chicken and vegetables on top and roll up. Place rolled enchilada in glass baking pan. Top with salsa and cheese.

Bake at 350°F for 15 minutes or until cheese melts. Serve immediately.

Serves 1. Can also be topped with shredded lettuce and diced tomatoes just before serving.