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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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To save time prepare and cook the chicken a day ahead, make this as spicy as you like by using spicy salsa and you may also add in crushed chili flakes for more heat :) Ingredients:
1 3/4 cups reduced-fat sour cream |
2 small green onions, chopped |
1/3 cup minced fresh cilantro |
1 tablespoon minced fresh jalapeno pepper |
1 teaspoon ground cumin (or to taste) |
2 tablespoons oil |
12 ounces boneless skinless chicken breasts, cut into 3 x 1 inch strips |
1 tablespoon fresh minced garlic (or to suit taste) |
8 (6 inch) flour tortillas |
2 cups shredded reduced-fat cheddar cheese |
1 1/2 cups bottled chunky salsa (medium or hot) |
1 -2 tomato, chopped |
Directions:
1. Set oven to 350 degrees F.
2. Grease a 13 x 9 baking dish.
3. In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
4. Heat a skillet to medium-high heat with 2 tbsp oil.
5. Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
6. Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
7. Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
8. Sprinkle with the grated cheese.
9. Cover with foil; bake for 25-30 minutes, or until hot and bubbly.
10. Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.
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