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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time. Ingredients:
cooking spray |
1 1/2 cups chopped onion |
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts) |
2 garlic cloves, minced |
2 (4.5-ounce) cans diced green chiles, undrained |
1 (14.5-ounce) can petite diced tomatoes, undrained |
2 cups 2% reduced-fat milk |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
6 (8-inch) fat-free flour tortillas |
2 cups (8 ounces) shredded swiss cheese, divided |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
3. Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
5. Preheat broiler.
6. Broil casserole for 3 minutes or until cheese begins to brown.
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