Ingredients
1 1/2
cups chicken broth (from 32-oz carton)
2
tablespoons all-purpose flour
1
teaspoon ground cumin
1/2
teaspoon garlic powder
1/4
teaspoon ground red pepper (cayenne)
3/4
cup Mountain High™ lowfat plain yoghurt
2
cups shredded deli rotisserie chicken
2
cups shredded reduced-fat Mexican cheese blend (8 oz)
1/2
cup sliced green onions
1/4
cup chopped fresh cilantro leaves
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
teaspoons chili powder
8
corn tortillas (5- or 6-inch)
1
cup chopped tomatoes
Additional yoghurt and chopped cilantro, if desired
Preparation
Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
In 2-quart saucepan, stir broth, flour, cumin, garlic powder and red pepper with whisk until blended. Cook over medium-high heat about 5 minutes, stirring occasionally, until mixture boils and thickens slightly. Remove from heat; beat in yoghurt until mixed well.
In medium bowl, mix chicken, 1 cup of the cheese blend, the green onions, cilantro, green chiles, chili powder and 1/2 cup of the chicken broth mixture. On microwavable plate, cover tortillas with wet paper towel; microwave on High 30 to 45 seconds to soften. Spoon slightly less than 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish. Top with remaining chicken broth mixture. Spray foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 35 to 40 minutes or until heated through and sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake uncovered about 5 minutes longer or until cheese is melted. Serve with chopped tomatoes. Garnish with additional yoghurt and cilantro.
