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2 1/2 cups
shredded
cooked chicken breasts
1 cup
salsa
1 small
onion, chopped
3/4 teaspoon
ground cumin
1/2 teaspoon
dried oregano
6 (10 inch)
flour tortillas, warmed
3/4 cup
shredded
cheddar cheese
1 cup
reduced-sodium chicken broth
2 teaspoons
chicken bouillon granules
1/8 teaspoon
pepper
1/4 cup
all-purpose flour
1 cup
fat-free half-and-half
1 (4 ounce) can
chopped
green chilies
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1st Keep
 Ellenfschroeder
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