- 10 mins
- 60 mins
Ingredients
- 1 3/4 cups fat free sour cream
- 1/2 cup chopped green onions
- 1/2 cup minced fresh cilantro
- 1 Tbsp minced fresh jalapeno chili pepper
- 1 tsp ground cumin
- 1 Tbsp vegetable oil
- 12 oz boneless, skinless chicken breasts, cut into 3 x 1 inch strips
- 1 tsp minced garlic
- 8 flour tortillas (8 inch)
- 1 cup (4oz) shredded reduced fat cheddar cheese
- 1 cup bottled chunky salsa (medium or hot)
- 1 small ripe tomato, chopped
- Springs of cilantro (optional)
Preparation
Step 1
Preheat oven to 350. Spray a 13 x 9 x3 inch baking dish with nonstick cooking spray. In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno pepper and cumin. Spray a large nonstick skillet with the cooking spray, pour in the oil and heat over medium high heat. Add the chicken and garlic and saute for 4 minutes or until the juices run clear when the chicken is pierced with a fork. Divide the chicken strips among athe 8 tortillas, placing them down the center of the tortillas. Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish. Sprinkle with the cheese, cover with foil and bake for 30 minutes or until bubbly. Spoon the salsa in a strip down the center and sprinkle the salsa with the tomato. Garnish with the sprigs of cilantro, if you wish. Serve hot!
Calories: 247
Fat: 6g
Cholesterol: 33mg