Baked Chicken Enchiladas

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Oxmoor House

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Ingredients

1 cup bottled salsa, divided

1 (8-ounce) carton light sour cream

1 1/2 cups chopped cooked chicken breast (about 3/4 pound)

2/3 cup shredded zucchini (about 1 medium)

2/3 cup chopped tomato

1/3 cup chopped green or red bell pepper

1/3 cup chopped onion

6 (7-inch) whole-wheat flour tortillas

Cooking spray

3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

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