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Creamy Chicken Enchiladas

Name: Creamy Chicken Enchiladas
Prep time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
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 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

Prep 30 min
Total 1 hr 10 min
Ingredients 17
Servings 8

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Wrap yourself in luscious flavor. Reduced-fat ingredients helped cut the fat in half, while adding corn and green chiles boosted the Tex-Mex flavor.

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 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

Directions

1

Heat oven to 350° F. Spray 13 x 9-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.

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.

Nutrition Facts

Serving Size: 1 Enchilada

Calories: 230

Calories from Fat: 80

Total Fat: 9g; 13%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 0g

Cholesterol: 45mg; 14%

Sodium: 360mg; 15%

Potassium: 280mg; 8%

Total Carbohydrate: 21g; 7%

Dietary Fiber: 2g; 9%

Sugars: 2g

Protein: 17g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 8%; 8%

Calcium: 20%; 20%

Iron: 6%; 6%

Exchanges:

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

Carbohydrate Choice

1 1/2

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

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Wrap yourself in luscious flavor. Reduced-fat ingredients helped cut the fat in half, while adding corn and green chiles boosted the Tex-Mex flavor.