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Steps
1
Heat oven to 350°F. Lightly spray 3-quart casserole with cooking spray.
2
In 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion, garlic and salt; cook 5 minutes, stirring occasionally, until vegetables are soft. Stir in cumin; cook 1 minute. Stir in flour; cook 3 minutes. Reduce heat to low. Add broth and sour cream; cook 5 minutes, stirring frequently. Add chicken; stir to blend. Remove from heat.
3
Place tortillas between damp microwavable paper towels. Microwave in batches on High 30 seconds to soften. Arrange 4 tortillas in casserole. Top with one-third of the chicken mixture (about 2 cups); sprinkle with 1 cup of the cheese. Repeat layers twice.
4
Bake uncovered 35 to 45 minutes or until bubbly and browned.
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Nutrition Facts
Serving Size:1 Serving
Calories
542
Total Fat
29g
0%
Saturated Fat
13g
0%
Sodium
726mg
0%
Total Carbohydrate
29g
0%
Dietary Fiber
2 1/2g
0%
Protein
40g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate; 3 1/2 Very Lean Meat; 1 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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