3 cups shredded cooked chicken
3/4 cup picante sauce
1/3 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon salt
20 flour tortillas (1g of fat or less per tortilla)
Butter-flavored cooking spray
1 1/4 cup shredded fat-free cheddar cheese
Fat-free sour cream
Directions:
1. Combine chicken, picante sauce, onion, green pepper, cumin, oregano and salt in saucepan. Simmer 5 minutes or until most of the liquid evaporates.
2. Soften tortillas by placing them (4 at a time) in plastic bag and microwaving for 1 minute. Lightly spray one side of each tortilla with butter-flavored cooking spray.
3. Spoon 3 tablespoons chicken mixture onto center of unsprayed side of tortilla. Top with 1 tablespoon cheese.
4. Fold two sides over filling. Fold ends down. Place seam side down in a 9- x 13-inch baking dish. Bake at 475 degrees for 13 minutes or until crisp and golden.
5. Top with fat-free sour cream.
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