Print

1K
Save

13K
Pinterest

252
Email

139
Facebook

89

Creamy Chicken Chile Enchiladas

Prep 30 min
Total 1 hr 5 min
Servings 8

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

By Betty Crocker Kitchens

September 17, 2013

Make with

Progresso Broth

Ingredients

cups Progresso™ chicken broth (from 32-oz carton)

tablespoons Gold Medal™ all-purpose flour

1/2

teaspoon ground cumin

1/8

teaspoon red pepper (cayenne)

container (6 oz) Greek Fat Free plain yogurt

cups cubed or shredded cooked chicken breast

1 1/2

cups shredded reduced-fat Cheddar cheese (6 oz)

cup frozen whole kernel corn

3/4

cup black beans

1/2

cup sliced green onions (8 medium)

1/4

cup chopped fresh cilantro leaves

can (4.5 oz) Old El Paso™ chopped green chiles

flour or corn tortillas (6 or 7 inch)

medium tomato, chopped (3/4 cup)

Steps

Hide Images

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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Enchilada

Calories: 310
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2 1/2g 11% Trans Fat 1/2g
Cholesterol: 35mg; 11%
Sodium: 810mg; 34%
Potassium: 380mg; 11%
Total Carbohydrate: 38g; 13%
Dietary Fiber 3g 15% Sugars 5g
Protein: 24g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 8%; 8%
Calcium: 30%; 30%
Iron: 15%; 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;