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Green Chile Creamy Chicken Enchiladas

Name: Green Chile Creamy Chicken Enchiladas
Prep time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 1/2 cups chicken broth (from 32-oz carton); 2 tablespoons all-purpose flour; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon ground red pepper (cayenne); 3/4 cup Mountain High™ lowfat plain yoghurt; 2 cups shredded deli rotisserie chicken; 2 cups shredded reduced-fat Mexican cheese blend (8 oz); 1/2 cup sliced green onions; 1/4 cup chopped fresh cilantro leaves; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 2 teaspoons chili powder; 8 corn tortillas (5- or 6-inch); 1 cup chopped tomatoes; Additional yoghurt and chopped cilantro, if desired

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Prep 30 min
Total 1 hr 10 min
Servings 8

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These creamy, green chile chicken enchiladas are simple and delicious. Make them your own by topping with fresh tomatoes, cilantro and a dollop of yoghurt.

By Betty Crocker Kitchens

Updated Feb 24, 2017

Ingredients

1 1/2 cups chicken broth (from 32-oz carton)
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
3/4 cup Mountain High™ lowfat plain yoghurt
2 cups shredded deli rotisserie chicken
2 cups shredded reduced-fat Mexican cheese blend (8 oz)
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 teaspoons chili powder
8 corn tortillas (5- or 6-inch)
1 cup chopped tomatoes
Additional yoghurt and chopped cilantro, if desired

Steps

1

Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
2

In 2-quart saucepan, stir broth, flour, cumin, garlic powder and red pepper with whisk until blended. Cook over medium-high heat about 5 minutes, stirring occasionally, until mixture boils and thickens slightly. Remove from heat; beat in yoghurt until mixed well.
3

In medium bowl, mix chicken, 1 cup of the cheese blend, the green onions, cilantro, green chiles, chili powder and 1/2 cup of the chicken broth mixture. On microwavable plate, cover tortillas with wet paper towel; microwave on High 30 to 45 seconds to soften. Spoon slightly less than 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish. Top with remaining chicken broth mixture. Spray foil with cooking spray; cover baking dish with foil, sprayed side down.
4

Bake 35 to 40 minutes or until heated through and sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake uncovered about 5 minutes longer or until cheese is melted. Serve with chopped tomatoes. Garnish with additional yoghurt and cilantro.

Tips from the Betty Crocker Kitchens

tip 1
Flour tortillas may be substituted for the corn tortillas in this recipe.
tip 2
Adjust the level of ground red pepper to your desired heat preference.

Nutrition

250 Calories, 10g Total Fat, 22g Protein, 18g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 0g

Cholesterol: 55mg; 19%

Sodium: 540mg; 22%

Potassium: 320mg; 9%

Total Carbohydrate: 18g; 6%

Dietary Fiber: 2g; 8%

Sugars: 3g

Protein: 22g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 8%; 8%

Calcium: 40%; 40%

Iron: 8%; 8%

Exchanges:

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