Categories: Diabetic

Ingredients

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 tsp butter
• 3 cups shredded cooked chicken breast
• 2- 4 oz cans chopped green chilies
• 1/4 cup flour
• 1 1/2-2 tsp ground coriander
• 2 1/2 cups chicken broth
• 1 cup sour cream
• 1 cup Monterey Jack, divided
• 12 corn tortillas (6 inches), warmed

Directions

1. In a small skillet, saute onion and green 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 13×9-inch 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.

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