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

2 Ratings

2 Reviews

Kitchen Tested

Prep 30 min
Total 1 hr 10 min
Servings 8

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 February 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.

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

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;