Ingredients:
1 medium onion, chopped
2 large tomatoes, peeled and chopped
1 whole chopped jalapeno (I like it w/ seeds)
1 7 oz can chopped green chilies, drained.
1 8 oz can tomato sauce (1 C)
1 tsp dried oregano
1 8 oz package of Neufchatel cream cheese.
4 tablespoons milk
1 tsp. ground cumin
1 tsp. salt
2 C chopped cooked chicken (or turkey)
a pack of corn tortillas
1 C grated reduced fat monterey jack cheese |
Instructions:
1. Saute the onion in a little vegetable oil until soft. Add tomatoes, halapeno, green chilies, tomato sauce and oregano. Simmer, covered for 30 min.
2. While sauce is simmering, preheat oven to 350 F. Soften the Nuefchatel in the microwave, and put it in a large bowl.
3.In a small frying pan, dry toast the ground cumin over high heat. Toast it until the aroma is released, but don't let it turn dark! Add it to the Nuefchatel, along with the milk and salt, and stir well. Then stir in the chicken.
4. Grease a 9x13 baking dish. In your small frying pan, warm up one corn tortilla (because warm corn tortillas don't crack when you try to roll them.) Fill the tortilla with about 1/4 C of the creamy chicken mix, roll it up, and place it in the baking dish. Repeat until the dish is full of snugly nestled tortilla rolls.
5. Pour the simmered sauce evenly over the tortillas. Cover with tin foil and bake for 30 min. Then, remove the foil and sprinkle the grated cheese on the top. Return to oven for 15 min. or until chese is melted. |