|Chopped tomatillos/18-ounce can tomatillos undrained||2 1⁄2 Cup (40 tbs) (Fresh)|
|Canned whole green chili peppers||4 Ounce, rinsed and seeded (1 Can)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fresh cilantro leaves||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Reduced-sodium chicken broth||1 Cup (16 tbs)|
|Finely chopped cooked chicken/Finely chopped cooked turkey||1 1⁄2 Cup (24 tbs)|
|Canned whole kernel corn||15 1⁄4 Ounce, drained (1 Can)|
|Cream cheese||1⁄3 Cup (5.33 tbs) (Tub)|
|Fat free sour cream/Light dairy sour cream||1⁄4 Cup (4 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs) (2 Onions)|
|Nonstick spray coating||1|
|8 inch flour tortillas||8|
|Shredded reduced-fat monterey jack cheese||3 Ounce (3/4 Cup)|
1. For sauce, in a blender container combine fresh or undrained canned tomatillos, peppers, onion, cilantro, sugar, and cumin. Add 1 cup broth for fresh tomatillos or 1/2 cup broth for canned. Cover; blend till smooth. Transfer to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.
2. For filling, in a bowl stir together the chicken or turkey, corn, cream cheese, sour cream, and green onions.
3. Spray a 3-quart rectangular baking dish with nonstick coating. Spray 1 side of a flour tortilla. Place tortilla, sprayed side down, in a large skillet over medium heat for 30 seconds; remove. Spoon about 1/3 cup filling onto uncooked side; roll up. Repeat.
4. Arrange tortillas, seam side down, in dish. Pour sauce atop. Bake, covered, in a 350° oven about 30 minutes or till hot. Uncover; add cheese. Bake 3 minutes more or till cheese melts. If desired, top with salsa, sour cream, and cilantro.