1/2 lb. cooked shredded chicken or lean ground beef
1 large bell pepper, cut in strips
1/2 c. chopped onion
1 c. shredded Monterey Jack or Cheddar cheese, divided
1 (10 oz.) can mild enchilada sauce (Old El Paso), divided
8 flour tortillas (8-inch)

Heat oven to 400°F. In nonstick skillet over high heat, combine chicken, peppers and onion. Sauté until cooked. Remove skillet from heat. Add 1/2 cup of cheese and 1/4 cup enchilada sauce to skillet; stir to combine.

Pour 1/4 cup enchilada sauce in pie plate. Dip each tortilla in sauce, covering both sides. Place 1/2 cup meat mixture in center of each tortilla. Roll up tortillas and place in a 13 x 9-inch baking dish sprayed with nonstick cooking spray. Top enchiladas with remaining sauce and cheese. Place in oven and bake 10 minutes or until enchiladas are heated through.

Makes 4 servings.

Cal-427, CHO-43g, Pro-27g, Fat-15g.