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2.5 cups chopped cooked chicken breast
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8-oz shredded reduced fat Mexican cheese blend
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1 2/3 cup plain low-fat yogurt
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1/3 cup butter, melted
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1/4 cup chopped onion
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1 tsp minced garlic
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1/4 tsp freshly ground black pepper
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1 can reduced fat, low-sodium Cream of Chicken soup
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4.5 oz can diced green chiles, drained
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pickled jalepenos, chopped, to taste
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8 8-in flour tortillas
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1 Tbsp canola oil
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Cooking spray
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1/2 finely shredded reduced-fat sharp Cheddar cheese
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