1 med. green pepper, chopped
2 lg. outer Romaine leaves cut
1/2 c. chicken broth
2 tbsp. oil
1/2 c. Pace Picante sauce
1/2 tsp. salt
1/2 c. sour cream
3 c. shredded or chopped cooked chicken
10 (7 to 8 inch) tortillas
2 c. shredded Monterey Jack cheese

Blend pepper, lettuce and broth in blender until smooth. Heat oil in saucepan, add broth mixture, Picante sauce and salt. Cook on medium heat for 5 minutes, stirring occasionally. Take from heat, whisk in sour cream.

Mix 1/2 of the sauce with chicken. Fill tortillas and lay in 9 x 13 inch pan. Pour remaining sauce over. Sprinkle cheese on top. Bake at 350 degrees for 15 minutes.