Ingredients
12 white or yellow corn tortillas (6 inches)4 ounces reduced-fat cream cheese1 tablespoon plus 1 cup fat-free milk, divided1 teaspoon ground cumin4 cups cubed cooked chicken breast1/2 cup chopped green onions1/2 cup chopped sweet red pepper1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 cup fat-free sour cream2 jalapeno peppers, seeded and chopped1/4 teaspoon cayenne pepper1/2 cup shredded reduced-fat cheddar cheese
Preparation
Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture.
In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.
Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
