Ingredients
1. 1 large onion, chopped
2. 1 medium green pepper, chopped
3. 1 tsp. butter
4. 3 cups shredded cooked chicken breast
5. 2 cans (4 ounces each) chopped green chilies
6. 2-1/2 cups reduced-sodium chicken broth
7. 1 cup (8 ounces) reduced-fat sour cream
8. 1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
9. 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.

 

In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray.

 

Place 1/3 cup chicken mixture and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese.

 

 

Bake, uncovered, at 350° for 18-22 minutes or until heated through.