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Ingredients
- 1 large onion, chopped
- 1 medium pepper, chopped
- 1 tsp butter
- 3 cups shredded, cooked chicken breast
- 2 cans (4 oz) chopped green chilies
- 1/4 cup flour
- 1 1/2 to 2 tsp ground coriander
- 2 1/2 cups chicken broth
- 1 cup (8 oz) sour cream
- 1 cup (4oz) Monterey Jack or Mexican cheese blend, divided
- 12 corn tortillas, warmed
Preparation
Step 1
1. In s small skillet, saute onion and pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
2. 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.
3. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13 x9 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.