11 ounce vacuum-packed corn with red and green peppers (such as mexicorn), drained canned
10 6-inch corn tortillas ()
1.5 teaspoons garlic-flavored vegetable oil
1 tablespoon juice of lime fresh
2 ounces monterrey jack cheese shredded reduced-fat
0.3 teaspoon salt
8 ounce skinned
0.3 cup cup heavy whipping cream fat-free sour
0.3 cup tomatillo green
Equipment
bowl
frying pan
baking paper
oven
wax paper
Directions
Preheat oven to 40
Spread corn over 1 end of a jelly-roll pan.
Bake at 400 for 10 minutes.
Combine 3/4 teaspoon chili powder, oil, and salt; brush on both sides of chicken breast halves.
Place chicken on pan with corn; bake an additional 20 minutes or until chicken is done and corn is lightly charred, stirring corn after 10 minutes.
Remove chicken from pan; coarsely chop.
Combine sour cream and salsa in a medium bowl; stir well.
Add chopped chicken, corn, remaining 1/4 teaspoon chili powder, rice, cheese, and lime juice; stir well.
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up. Wrap bottom of rolled sandwiches in wax paper or parchment paper to secure.
