Creamy Chicken-Chile Enchiladas

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

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Servings 8

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ingredients 14
Prep Time 30 min
Total Time 1 hr 5 min

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) Yoplait® 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)

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Directions

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

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Expert Tips

Leftover chicken works great in this recipe. Or use the meat from a deli rotisserie chicken.

Make this the night before; cover tightly with aluminum foil and refrigerate. Then just pop it in the oven—you may have to bake a few minutes longer since it was in the refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Enchilada

Calories: 310
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1/2g 1/2% ),
Cholesterol: 35mg; 35%;
Sodium: 810mg; 810%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 8%;
Calcium: 30%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Candy_Queen

report Posted Nov. 14, 2012 8:32 PM

This is more a question than review, but it says int he nutritional info that there is 1/2g of trans fat. Does anyone know where that trans fat is coming from so I can adjust my recipe to avoid it? I'm suppose to be dieting and I'm taking medicine for high cholesterol, so I would like to avoid the trans fat if possible. Otherwise I'm very excited about trying this recipe out.

Michelle_blds

report Posted Oct. 11, 2011 7:13 PM

This was delicious, you will never miss the fat! I did need to add a little more flour to thicken my sauce, but it was awesome!