Creamy Chicken Chile Enchiladas

Creamy Chicken Chile Enchiladas
Preparation time
30 mins
Cooking time
65 mins
Difficulty
moderate
Serves
8 people
Dinner

Creamy Chicken Chile Enchiladas.

Delicious, yet lower in fat and calories with Greek yogurt and reduced-fat cheese in these yummy enchiladas.

Creamy Chicken Chile Enchiladas

Ingredients

  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 tablespoons 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 Green Giant™ Niblets® 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 (4.5 oz) Old El Paso™ chopped green chiles
  • 8 flour or corn tortillas (6 or 7 inch)
  • 1 medium tomato, chopped (3/4 cup)

Instructions

  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.
https://legenrecipes.com/recipe/creamy-chicken-chile-enchiladas/

Creamy Chicken Chile Enchiladas
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