| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Jewish | 4 | servings | |
INGREDIENTS
| 8 | Flour; (6-inch) tortilla | |
| 2 | ts | I Can't Believe It's Not Butter |
| 1/2 | c | Chopped onion |
| 4 | Cloves garlic; minced | |
| 1 | ts | Ground coriander |
| 1/4 | ts | Black pepper |
| 3 | tb | Flour |
| 1 | c | Fat-free sour cream |
| 2 | c | Chicken broth |
| 4 | oz | Green chilies; chopped |
| 1 | c | Low-fat Monterey Jack Cheese shredded; divided |
| 2 | c | Skinless boneless chicken breast; cooked and chopped |
INSTRUCTIONS
Wrap tortillas in foil. Heat in 350 degree oven 10 minutes. Lightly spray saucepan with Pam and add margarine. Add onion, garlic, coriander and pepper; cook until onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chilies all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup of cheese. Spray 12-by-7-inch baking dish with Pam. Stir 1/4 cup of sauce into chicken. Place about 1/4 cup of filling on top of each tortilla and roll up. Arrange rolls, seam side down in prepared dish. Top with remaining sauce; cover with foil. Bake in 350 degree oven 35 minutes. Uncover and sprinkle with remaining cheese. Bake uncovered until cheese melts. Recipe by: Recipe Rehab Cholesterol Center Jewish Hospital Posted to EAT-LF Digest by Mary Curtis <curtism@fuse.net> on Oct 14, 1999, converted by MM_Buster v2.0l.
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