|Fat free sour cream||1 3⁄4 Cup (28 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Minced cilantro||1⁄3 Cup (5.33 tbs)|
|Minced jalapeno chili pepper||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Boneless skinless chicken breasts||12 Ounce, cut into strips|
|Minced garlic||1 Teaspoon|
|Flour tortillas||8 (8 Inch)|
|Shredded reduced fat cheddar cheese||4 Ounce (1 Cup)|
Preheat the oven to 350°F.
Spray a 13x9x3-inch baking dish with nonstick cooking spray.
In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno pepper and cumin.
Spray a large nonstick skillet with the cooking spray, pour in the oil and heat over medium-high heat.
Add the chicken and garlic and saute for 4 minutes or until the juices run clear when the chicken is pierced with a fork.
Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish.
Sprinkle with the cheese, cover with foil and bake for 30 minutes or until bubbly.