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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
vegetable cooking spray |
1/2 teaspoon vegetable oil |
1/4 cup chopped green onions |
1 teaspoon minced garlic |
1/2 cup water |
1 1/2 teaspoons chili powder |
1 teaspoon ground cumin |
2 (8-ounce) cans no-salt-added tomato sauce |
4 (6-inch) corn tortillas |
2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced |
1/4 cup (1 ounce) shredded reduced-fat monterey jack cheese, divided |
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese, divided |
2 tablespoons nonfat sour cream alternative |
Directions:
1. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green onions and garlic; saute 2 minutes. Add water and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
2. Wrap tortillas in aluminum foil; bake at 325° for 12 minutes. Combine 1/4 cup tomato sauce mixture, chicken, and 1 tablespoon of each cheese. Spoon chicken mixture evenly down center of tortillas; roll up tortillas.
3. Spread 1/4 cup tomato sauce mixture in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange tortillas, seam side down, over sauce. Top tortillas with remaining tomato sauce mixture. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, an additional 5 minutes. Top with sour cream.
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