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Ingredients Jump to Instructions ↓

  1. 8 6-in. corn tortillas, microwaved on high until pliable Kosher salt and black pepper

  2. 2 6-oz boneless, skinless chicken breasts

  3. 1 Tbsp olive oil

  4. 1 onion, chopped

  5. 1 poblano or green bell pepper, thinly sliced crosswise

  6. 1 cup fresh or frozen corn kernels

  7. 1/4 cup lowfat sour cream

  8. 1/2 cup fresh cilantro, chopped

  9. 4 oz Muenster or Jack cheese, shredded (1 cup)

  10. 1 cup mild salsa verde (green salsa)

  11. 8 6-in. corn tortillas, microwaved on high until pliable

Instructions Jump to Ingredients ↑

  1. Heat oven to 450°F. Fill a medium saucepan halfway with water. Bring to a boil; add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, poblano, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

  3. Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.

  4. Heat oven to 450°F. Fill a medium saucepan halfway with water. Bring to a boil; add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

  5. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, poblano, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

  6. Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.

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