Skinny Enchiladas
| Yield: | 4 Servings |
| Categories: | Mexican, Chicken |
| 3/4 | c | Cooked broccoli florets; chopped |
| 3/4 | c | Shredded cooked chicken |
| 1/3 | c | Roasted red bell peppers; (from 7.25-oz. jar), drained, sliced |
| 2 | tb | Sliced green onions |
| 1 | cn | (10 oz) old el paso enchilada sauce |
| 4 | Soft corn tortillas; 6" size | |
| 3/4 | c | Shredded reduced-fat taco-flavored cheese blend |
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