Categories: Tex-Mex Dishes

Ingredients

• kosher salt and pepper
• 2 6oz. boneless, skinless chicken breasts
• 1 Tbsp. olive oil
• 1 onion, chopped
• 1 poblano or green bell pepper, thinly sliced crosswise
• 1 cup fresh or frozen corn kernels
• 1/4 cup low-fat sour cream
• 1/2 cup fresh cilantro roughly chopped
• 1/4 cup low-fat sour cream
• 1/2 cup fresh cilantro roughly chopped
• 4 oz. Muenster or Monterey Jack cheese, grated (1 cup)
• 8 (6-in.) corn tortillas
• 1 cup mild salsa verde (green salsa)

Directions

1. Heat oven to 450 degrees. Fill a medium saucepan halfway with water. Bring to a boil; add 1 tsp. salt. Add the chicken, reduce heat and simmer until the chicken is cooked through, 10 to 12 minutes. Transfer to a plate and let cool for 5 minutes; shred into pieces.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, poblano, and 1/4 tsp. each salt and pepper, and cook, stirring occasionally, until tender, 5 to 6 minutes.
3. Stir in the corn and sour cream, then fold in chicken, cilantro and 1/2 cup of the cheese.
4. Wrap the tortillas in a damp paper towel and microwave on high in 20-second intervals until pliable.
5. Spread 1/2 cup of the salsa in a 9 × 13-inch baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam-side down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown 8 to 10 minutes.

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