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Creamy Chicken Chile Enchiladas

(3)
  4 reviews
  • 30 min prep time
  • 1 hr 5 min total time
  • 14 ingredients
  • 8 servings
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Delicious, yet lower in fat and calories with Greek yogurt and reduced-fat cheese in these yummy 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)

Steps

  • 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.
  • 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.

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
11%
Saturated Fat
2 1/2g
11%
Trans Fat
1/2g
Cholesterol
35mg
11%
Sodium
810mg
34%
Total Carbohydrate
38g
13%
Dietary Fiber
3g
15%
Sugars
5g
5%
Protein
24g
24%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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