| 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.
A Message from our Provider:
“God is a know-all”