Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 1 medium green pepper, chopped

  3. 1 teaspoon butter

  4. 3 cups shredded cooked chicken breast

  5. 2 cans (4 ounces each ) chopped green chilies

  6. 1/4 cup all-purpose flour

  7. 1-1/2 to 2 teaspoons ground coriander

  8. 2-1/2 cups reduced-sodium chicken broth

  9. 1 cup (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  10. 1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided

  11. 12 corn tortillas (6 inches), warmed

Instructions Jump to Ingredients ↑

  1. In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture. In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.


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