1/4 tsp. pepper

1 cup chopped tomato

3 cups shredded cooked chicken or turkey

Nonstick spray coating

2/3 cup low sodium tomato juice

12 6-inch corn tortillas

2/3 cup shredded reduced fat Monterey Jack cheese

In a blender or food processor combine tomatillos, 1 cup of the onion, cilantro or parsley, chili peppers, cumin and pepper.

Process till pureed; set aside.

In a nonstick skillet cook tomato and remaining onion for three minutes. Stir in chicken and 1 cup of the tomatillo mixture; heat through. Spray a 3-quart rectangular baking dish with nonstick spray coating.

To assemble enchiladas, pour tomato juice into a shallow dish. Dip a tortilla in tomato juice, coating both sides.

Place tortilla on a work surface.

Spoon about 3 tablespoons of the chicken mixture down center of tortilla; roll up.

Place seam side down in dish.

Repeat with remaining tomato juice, tortillas and chicken filling. Spoon remaining tomatillo mixture over enchiladas.