Ingredients
1 large onion, chopped1 medium green pepper, chopped1 teaspoon butter3 cups shredded cooked chicken breast2 cans (4 ounces each) chopped green chiles1/4 cup all-purpose flour1-1/2 to 2 teaspoons ground coriander2-1/2 cups reduced-sodium chicken broth1 cup reduced-fat sour cream1 cup reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided12 corn tortillas (6 inches), warmed
Preparation
In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chiles and onion mixture.
In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
