1 1/2 c chopped onion
2 c chopped roasted skinless boneless chicken breasts ( about 2 breasts )
2 garlic cloves, minced
2 ( 4.5 oz ) cans diced green chiles, undrained
1 ( 14.5 oz ) can petite diced tomatoes, undrained
2 c 2%reduced fat milk
2 tbsp all-purpose flour
1/4 tsp salt
6 ( 8 inch ) fat-free flour tortillas
2 c shredded Swiss cheese
1. Preheat oven to 350
2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat and simmer 7 minutes or until liquid evaporates. Set aside.
3. Combine milk and flour in a small saucepan over medium high heat, cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Warm tortillas according to package directions. Spoon about 1/2 c chicken mixture and about 2 1/2 tbsp cheese down center of each tortilla. Roll up. Arrange filled tortillas in the bottom of 13x9 baking dish coated with cooking spray. Pour milk mixture over tortillas and top evenly with remaining 1 cup cheese. Bake at 350 for 25 minutes, or until cheese is bubbly.
5. If you want your cheese to brown, place under broiler for about 3 minutes.