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Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Creamy Chicken Enchiladas with green chiles for a Tex-Mex kick. Indulge guilt-free with reduced-fat ingredients. Perfect when topped with salsa.
Ingredients:
  • 1/8 teaspoon pepper
  • 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
  • 1/2 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 oz) Old El Paso™ 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
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Heat oil in a 10-inch nonstick skillet over medium heat. Sauté onion and garlic for 3 to 4 minutes until onion is tender. In a medium bowl, whisk together broth, flour, coriander, and pepper until smooth. Gradually pour into the skillet, stirring constantly. Cook and stir for 5 to 6 minutes until the mixture boils and thickens. Take off the heat and stir in sour cream until fully combined.
  • Combine chicken, corn, 1/2 cup cheese, chiles, cilantro, and 1/2 cup sauce in a medium bowl. Warm 2 tortillas at a time in the microwave for 10 to 15 seconds, until softened. Place about 1/3 cup of the chicken mixture down the center of each tortilla, then roll them up and place seam side down in a baking dish. Top with remaining sauce and cover with foil.
  • Bake for 30 to 35 minutes until the sauce is bubbly. Take out of the oven, uncover, sprinkle with the remaining 1/2 cup of cheese, and let it sit for 5 minutes. Just before serving, garnish with tomatoes and green onions. Serve alongside salsa.

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