Creamy Chicken Chile Enchiladas

(3)
  4 reviews
  • 30|min prep time
  • 1|hr|5|min total time
  • 14 ingredients
  • 8 servings

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)

Directions

  1. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved