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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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  • prep time 30 min
  • total time 1 hr 5 min
  • ingredients 14
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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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.