- 6
- 60 mins
Ingredients
- 1 c chopped onion
- 1/2 c green bell pepper; Chopped
- 3 tbs Butter (3 TBSP light butter for points)
- 1 4-oz cn green chili
- 8 8-in diameter tortillas (xtreme wellness high fiber tortillas for low fat)
- 1/4 cup All-purpose flour
- 1 -3 tsp coriander seed, ground
- 3 tb Butter or margarine
- 2 1/2 c Chicken broth
- 3/4 ts Salt
- 1 c Sour Cream (1/2 cup fat free greek yogurt and 1/2 cup fat free cottage cheese for pts or 1 cup fat free greek))
- 2 c chicken; Chopped, cooked
- 1 1/2 c mexican cheese shredded (lite mexican blend if counting points)
Preparation
Step 1
In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside. In same saucepan melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. serves 6. Posted to Bakery Shoppe Digest149 by Sandra Swinford on Jul 7, 1997