1 poblano or green bell pepper, thinly sliced crosswise
1 cup fresh or frozen corn kernels
1/4 cup lowfat sour cream
1/4 cup 1/3 fat cream cheese, softened
1/2 cup fresh cilantro, chopped
4 oz Muenster or Jack cheese, shredded (1 cup)
1 cup mild salsa verde (green salsa)
6 6-in. corn tortillas, microwaved on high until pliable
Heat oven to 450°F. Fill a medium saucepan halfway with water and broth. Bring to a boil; add 3/4 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, pepper, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn, cream cheese and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.
Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.