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Creamy Chicken-Chile Enchiladas

  • 8servings
  • 65minutes
  • 310calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups Progresso® chicken broth (from 32-oz carton)

  2. 3 tablespoons Gold Medal® all-purpose flour

  3. 1/2 teaspoon ground cumin

  4. 1/8 teaspoon red pepper (cayenne)

  5. 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt

  6. 2 cups cubed or shredded cooked chicken breast

  7. 1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)

  8. 1 cup Green Giant® Niblets® frozen whole kernel corn

  9. 3/4 cup black beans

  10. 1/2 cup sliced green onions (8 medium)

  11. 1/4 cup chopped fresh cilantro leaves

  12. 1 can (4 1/2 oz) Old El Paso® chopped green chiles

  13. 8 flour or corn tortillas (6 or 7 inch)

  14. 1 medium tomato, chopped (3/4 cup)

Instructions Jump to Ingredients ↑

  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.

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