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| 8 | Flour; (6-inch) tortilla |
| 2 Teelöffel | I Can't Believe It's Not Butter |
| 1/2 Tasse | onion chopped |
| 4 | cloves garlic minced |
| 1 Teelöffel | coriander ground |
| 1/4 Teelöffel | black pepper |
| 3 Esslöffel | flour |
| 1 Tasse | Fat-free sour cream |
| 2 Tasse | chicken broth |
| 4 x ca. 30 g | green chillies chopped |
| 1 Tasse | Low-fat Monterey Jack Cheese shredded; divided |
| 2 Tasse | Skinless boneless chicken breast; cooked and chopped |
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Wrap tortillas in foil. Heat in 350 degree oven 10 minutes. Lightly spray saucepan with Pam and add margarine. Add onion, garlic, coriander and pepper; cook until onion is tender.
Stir flour into sour cream; add to onion mixture. Stir in broth and chilies all at once. Cook and stir until thickened and bubbly. Remove from heat and stir in 1/2 cup of cheese.
Spray 12-by-7-inch baking dish with Pam. Stir 1/4 cup of sauce into chicken. Place about 1/4 cup of filling on top of each tortilla and roll up.
Arrange rolls, seam side down in prepared dish. Top with remaining sauce; cover with foil. Bake in 350 degree oven 35 minutes. Uncover and sprinkle with remaining cheese. Bake uncovered until cheese melts.
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