Chicken Enchilada Verde Recipe

• 1 med. green pepper, minced
• 2 lg. outer Romaine leaves cut
• 1/2 c. chicken broth
• 2 tbsp. oil
• 1/2 c. Pace Picante sauce
• 1/2 teaspoon salt
• 1/2 c. lowfat sour cream
• 3 c. shredded or possibly minced cooked chicken
• 10 (7 to 8 inch) tortillas
• 2 c. shredded Monterey Jack cheese

1. Blend pepper, lettuce and broth in blender till smooth.
2. Heat oil in saucepan, add in broth mix, Picante sauce and salt.
3. Cook on medium heat for 5 min, stirring occasionally.
4. Take from heat, whisk in lowfat sour cream.
5. Mix 1/2 of the sauce with chicken.
6. Fill tortillas and lay in 9 x 13 inch pan.
7. Pour remaining sauce over.
8. Sprinkle cheese on top.
9. Bake at 350 degrees for 15 min.

green pepper, outer, chicken broth, oil, sauce, salt, sour cream, chicken, tortillas, shredded monterey jack cheese

Taken from cookeatshare.com/recipes/chicken-enchilada-verde-38994 (may not work)