Baked chicken tortillas

I made these last week. They were very good & we loved the filling.

Baked Chicken tortillas

Serve a veggie packed chicken tortilla casserole that bakes for only 15 minutes. Add cheese at the end of baking so it has time to melt, but not brown.
Yield: 6 servings (serving size: 1 roll)

Ingredients
1 cup bottled salsa, divided
1 (8-ounce) carton low-fat sour cream
6 (10-inch) flour tortillas
1 1/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese

Preparation
Preheat oven to 350°.
Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Nutritional Information
Calories:
379 (26% from fat)
Fat: 10.8g (sat 4.1g,mono 3.7g,poly 2.5g)
Protein: 28.7g
Carbohydrate: 38.9g
Fiber: 2.8g
Cholesterol: 64mg
Iron: 3mg
Sodium: 623mg
Calcium: 284mg
Cooking Light, MAY 2000