Ingredients
°1 t. fat-free sour cream
°1 t. fat-free yogurt
°1 can cream of chicken
°1 can Old El Paso* Green Chilies, chopped, undrained
°1 pack. Old El Paso* Soft Flour Tortillas (8 large)
°1 t. ( low-fat cheese
°1 ½ t. cooked chicken
°¼ t. green onions, sliced
°Lettuce, shredded (optional)
°Tomatoes, chopped (optional)
*Steps
1
Preheat oven 350ºF (180ºC). Spray a 13 x 9-inch (33 x 23 cm) (3 qt/3 L) pan with cooking spray. In a medium bowl, combine sour cream, yogurt, cream of chicken and peppers.
2
Spoon about 3 tablespoons of the sour cream mixture down the center of each tortilla. Reserve ¼ cup cheese; sprinkle chicken, onions and remaining cheese over tortillas. Roll them up; place them in the mold. Spoon remaining sour cream mixture on top of tortillas. Cover with foil.
3
Bake 25 to 30 minutes or until filling is hot and bubbly. Sprinkle with reserved ¼ cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Top with shredded lettuce and chopped tomatoes.
Enjoy !
