1. In 12-inch skillet, melt and heat butter over medium heat. Add diced chicken and cook stirring occasionally for 4 to 6 minutes or until just cooked through. Remove from skillet and set aside. Add yellow onion and serrano chile to skillet. Cook 4 to 6 minutes, stirring occasionally, until vegetables are softened. Add flour and taco seasoning mix; continue to cook 1 minute, stirring constantly. Beat in broth with whisk; heat to boiling. Reduce heat to medium-low; simmer 2 to 5 minutes or until slightly thickened.

2. Add sour cream; beat with whisk until fully incorporated. Stir in chicken, green chiles and tortillas. Cover; cook over medium-low heat 5 to 7 minutes, stirring occasionally, until mixture is heated through. Sprinkle cheese over top. Reduce heat to low. Cover; cook 2 to 3 minutes or until cheese is melted.

3. Garnish with avocado, cilantro leaves and red onion; serve with lime wedges on the side.

• 26 g Total Fat
• 13 g Saturated Fat
• 0.5 g Trans Fat
• 115 mg Cholesterol
• 1230 mg Sodium
• 400 mg Potassium
• 34 g Total Carbohydrates
• 3 g Dietary Fiber
• 5 g Sugars
• 29 g Protein