1/2 Tsp. Pepper
1 Tsp. Ground Coriander
2 T. Butter
3 T. All Purpose Flour
8 Oz. Sour Cream
2 C. Chicken Broth
1 C. Shredded Monterey Jack Cheese
2 C. Chopped Cooked Chicken
**Note: To reduce fat and sodium in this recipe, I recommend using reduced fat sour cream (NOT fat free), reduced sodium chicken broth, and reduced fat Monterrey Jack cheese. You may also like to add 1 tsp. chili powder and 1/2 tsp. cumin for added flavor.
For sauce, in saucepan cook coriander and pepper in butter.
Stir flour into sour cream; add to butter mixture. Stir in broth. Cook and stir until thickened and bubbly. Remove from heat.
For filling, stir 1/2 cup of the sauce into the chopped cooked chicken.
Place 1/4 cup filling atop each tortilla, roll-up. Arrange rolls, seam side down in a lightly greased 12X7X2 in. baking dish.
Remove, uncover and sprinkle remaining cheese on top. Bake uncovered for another 5 minutes.
Remove from oven and let stand for 10 minutes. Top w/ tomatoes, olives, and green onions (or just leave plain).
- Amount Per Serving
- Servings Per Recipe: 8
- Calories: 282.0
- Total Fat: 14.8 g
- Cholesterol: 51.6 mg
- Sodium: 667.7 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.2 g
- Protein: 15.1 g
Recipe by SparkPeople user SPRAY_TAN_GIRL.