1. Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray.
2. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3-4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir brith, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5-6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of cheese, chiles, cilantro and 1/2 cup of sauce. Place 2 tortillas on microwavable plate; cover with paper towel. Microwave on High 10-15 seconds or until softened. spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top with remaining sauce. Cover with foil.
4. Bake 30-35 minutes or until sauce is bubbly. Remove from oven. Uncover, sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
8g fat (3.5g sat)
22 g carbohydrates (2g fiber, 4g sugar)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (204g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 75 (41%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 52.9mg||16 %|
|Sodium 431.3mg||15 %|
|Potassium 316.9mg||8 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.2g|
|Protein 18.4g||26 %|
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Calories per serving: 185
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