Ingredients Jump to Instructions ↓

  1. 12 white or yellow corn tortillas (6 inches)

  2. 4 ounces reduced-fat cream cheese

  3. 1 tablespoon plus 1 cup fat-free milk, divided

  4. 1 teaspoon ground cumin

  5. 4 cups cubed cooked chicken breast

  6. 1/2 cup chopped green onions

  7. 1/2 cup chopped sweet red pepper

  8. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

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

  10. 2 jalapeno peppers, seeded and chopped

  11. 1/4 teaspoon cayenne pepper

  12. 1/2 cup shredded reduced-fat cheddar cheese

Instructions Jump to Ingredients ↑

  1. Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture. In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.


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