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
Servings 8

Ingredients

2: cups Progresso® chicken broth (from 32-oz carton)

3: tablespoons Gold Medal® 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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;