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1
Preheat oven to 375 degrees F.
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2
In a skillet, saute onions and bell peppers in a little olive oil until tender.
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3
Add shredded chicken (and beans, if desired), salsa and cumin and heat on low until warm.
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4
Season to taste with salt and pepper.
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5
Melt the butter in a saucepan over medium heat.
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6
Add garlic and saute for about 2 minutes (keeping the heat medium low so as not to scorch the garlic).
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7
Add the flour and mix.
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8
Then slowly add the broth, cooking and stirring with a whisk for several minutes until thickened.
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9
Mix in the sour cream, yogurt and green chilies.
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10
Heat throroughly but do not boil, stirring occasionally.
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11
Grease a 9x13 pan with cooking spray.
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12
Then cover the bottom with about 1/2 cup of the garlic-cream sauce.
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13
Warm tortillas in microwave for a few seconds until they are soft and pliable.
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14
Divide chicken mixture among the 12 tortillas.
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15
Roll up each tortilla and place seam side down baking pan.
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16
Bake covered in pre-heated oven for 20 minutes or until heated through.
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17
Remove foil and top with cheese and green onions and bake for 5 minutes more.
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18
Garnish with fresh chopped cilantro.
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19
Serve with tomatoes, chopped lettuce, salsa and extra sour cream, if desired.
