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Healthified Creamy Chicken Enchiladas

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.

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( 84 Ratings)

84 Ratings

5 Stars 65%

4 Stars 19%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 35 )

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Prep Time 30 min
Total Time 1 hr 10 min
Servings 8

Ingredients

1: tablespoon olive oil

1/2: cup chopped onion (1 medium)

2: teaspoons finely chopped garlic

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

3: tablespoons Gold Medal® all-purpose flour

1/2: teaspoon ground coriander or cumin

1/8: teaspoon pepper

1/2: cup reduced-fat sour cream

2: cups shredded cooked chicken breast

1: cup Green Giant® Niblets® frozen corn, thawed

1: cup shredded reduced-fat Mexican cheese blend (4 oz)

1: can (4.5 oz) chopped green chiles

1/4: cup chopped fresh cilantro

8: corn or flour tortillas (6 or 7 inch)

1: medium tomato, chopped (3/4 cup)

4: medium green onions, sliced (1/4 cup)

: Salsa, if desired

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3 In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4 Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

EXPERT TIPS

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Reduced-fat mild or sharp Cheddar cheese can be substituted for the Mexican blend.

Heating the tortillas until they are soft enough to roll helps prevent them from cracking.

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: 230
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 350mg; 350%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 8%;
Calcium: 20%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 35 Reviews View All

Posted 3/13/2013 6:01:12 PM REPORT ABUSE crayolabob said:

Rating:

I was pleasantly surprised - everyone in my family ate them all. I cut up a roast chicken from the supermarket and low fat sour cream (because i always do). Didn't bother with the low fat cheese. It had a great flavor. Overall, I would definitely make again.

This reply was: Helpful Inspiring

Posted 8/5/2012 9:13:42 PM REPORT ABUSE shannansmithrn said:

Rating:

I made this tonight for my husband and myself. I too am not a fan of canned meats. So, I boiled split chicken breasts with bone in and hand shredded it. I followed the rest to the T. My husband loved the enchiladas and so did I. I recommend them.

This reply was: Helpful Inspiring

Posted 6/25/2012 6:53:25 PM REPORT ABUSE learningtobake said:

Rating:

Just made this tonight and it was pretty good. I shredded my own chicken breast since I don't like can chicken breasts too much. I added a fresh diced jalapeno and another type of spicy pepper I had and I guess I got dud's for peppers, because it wasn't spicy. I did like the sauce since I added those peppers though. I followed the rest of the recipe pretty exact. I recommend adding more sauce to the chicken mixture since I thought the 1/2 cup wasn't enough. Overall, this wasn't a bad recipe and I would make it again, but with just the ingredients listed, it is kind of bland. I added fresh diced tomatoes when they came out, more jalapenos, and hot sauce...that it was made it tastey. You don't notice the cheese or sour cream are reduced fat, which is a plus!

This reply was: Helpful Inspiring