Creamy Chicken Chile Enchiladas

Creamy Chicken Chile Enchiladas

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

Prep Time

30

Minutes

Total Time

1:05

Hr:Mins

Makes

8

enchiladas

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) 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)
  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.
Makes 8 enchiladas
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
Leftover chicken works great in this recipe. Or use the meat from a deli rotisserie chicken.
Do-Ahead
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:

1 Serving (1 Enchilada)
  • Calories 310
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 35mg;
  • Sodium 810mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 24g;
Percent Daily Value*:
    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.