Creamy Chicken Chile Enchiladas

Prep:  30 Minutes
Total Time:  1 Hours  5 Minutes
Servings:  8

Ingredient List

  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper (cayenne)
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 2 cups cubed or shredded cooked chicken breast
  • 1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
  • 1 cup frozen whole kernel corn
  • 3/4 cup black beans
  • 1/2 cup sliced green onions (8 medium)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 8 flour or corn tortillas (6 or 7 inch)
  • 1 medium tomato, chopped (3/4 cup)

Preparation

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In 2-quart saucepan, stir broth, flour, cumin and red pepper with whisk until blended. Cook and stir about 5 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in yogurt until blended.
  3. In medium bowl, mix chicken, 3/4 cup of the cheese, the corn, black beans, green onions, cilantro, chiles and 1/2 cup of the yogurt sauce. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam sides down in baking dish. Top with remaining yogurt sauce. Cover with foil.
  4. Bake 30 to 35 minutes or until sauce is bubbly. Sprinkle with remaining 3/4 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Top with tomato just before serving.

Expert Tips

  • Leftover chicken works great in this recipe. Or use the meat from a deli rotisserie chicken.
  • Did you know the history of enchiladas dates back to the 19th century? The first Mexican cookbook, El Cocinero Mexicano (“The Mexican Chef”), published in 1831, included recipes for enchiladas.
  • Love the flavors in these Creamy Chicken Chile Enchiladas? Enjoy them in a soup! Slow-Cooker Green Enchilada Soup satisfies all your flavor cravings in this easy-to-prep comfort meal.

Nutrition

  • 1 Enchilada Calories 310 (Calories from Fat 60);  Total Fat 7g (Saturated Fat 2 1/2g ,Trans Fat 1/2g);  Cholesterol 35mg;  Sodium 810mg;  Potassium 380mg;  Total Carbohydrate 38g (Dietary Fiber 3g ,Sugars 5g);  Protein 24g
  • % Daily Value: Vitamin A 10%;  Vitamin C 8%;  Calcium 30%;  Iron 15%
  • Exchanges: 1 1/2 Starch;  1/2 Other Carbohydrate;  1 Vegetable;  1 Very Lean Meat;  1 Lean Meat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet