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Creamy Chicken Enchiladas

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  • Prep 30 min
  • Total 1 hr 10 min
  • Ingredients 17
  • Servings 8
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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.
Qué Rica Vida Cocina
Updated Sep 20, 2016
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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.

Expert Tips

  • tip 1
    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • tip 2
    Reduced-fat mild or sharp Cheddar cheese can be substituted for the Mexican blend.
  • tip 3
    Heating the tortillas until they are soft enough to roll helps prevent them from cracking.

Nutrition Information

230 Calories, 9g Total Fat, 17g Protein, 21g Total Carbohydrate, 2g Sugars

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.

More About This Recipe

  • 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.
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