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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 cup onion -- chopped

  3. 4 cloves garlic -- minced

  4. 1 teaspoon coriander -- ground

  5. 1/4 teaspoon pepper

  6. 3 tablespoons flour -- unbleached

  7. 8 ounces nonfat sour cream

  8. 2 cups fat-free chicken broth -- i use heath valley

  9. 2 boned and skinned chicken breast halves -- cooked and cubed

  10. 1 serrano pepper -- seeded and diced

  11. 2 ounces monterey jack cheese

  12. 2 ounces mozzarella cheese -- part skim milk

  13. 8 6 inch fat-free flour tortillas optional as garnish

  14. 2 ounces ripe olives -- sliced

  15. 2 ounces green onion -- sliced

  16. 2 ounces tomato -- chopped

  17. 2 ounces salsa

Instructions Jump to Ingredients ↑

  1. Preparation : Pre heat oven to 350* Wrap tortilla in foil. Heat in oven for 10 to 15 min until soft. Sauce: In saucepan cook onion, garlic,serrano pepper, coriander,and ground pepper in oil till onion is soft. Stir flour in sour cream; add to the pan stiring to combine. Stir in broth. Cook and Stir till thick . Remove from heat. Mix cheeses together then, mix all but 1 oz in sauce. Filling: Stir 1/2 cup of sauce into chicken. Place about 1/4 cup filling in each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased baking dish. Top w/remaining sauce. Bake, covered about 35 min until heated through. Uncover, top with remaining cheese and bake 5 min more till cheese melts. Sprinkle with garnishes and let stand 10 minutes before serving.

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