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Green Chile Creamy Chicken Enchiladas

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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
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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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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