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Green Chile Creamy Chicken Enchiladas
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Creamy green chile chicken enchiladas topped with fresh tomatoes, cilantro, and a dollop of yogurt for a customizable and tasty meal.
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 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
Instructions:
  • Preheat your oven to 350°F and generously coat a 12x8-inch (2-quart) glass baking dish with cooking spray.
  • In a 2-quart saucepan, whisk together broth, flour, cumin, garlic powder, and red pepper until smooth. Cook over medium-high heat for 5 minutes until the mixture boils and slightly thickens. Remove from heat and stir in yogurt until well combined.
  • Combine chicken, 1 cup of cheese blend, green onions, cilantro, green chiles, chili powder, and 1/2 cup of chicken broth mixture in a medium bowl. Place tortillas on a microwavable plate, cover with a damp paper towel, and microwave on High for 30 to 45 seconds to soften. Fill each tortilla with slightly less than 1/2 cup of chicken mixture, roll them up, and place seam side down in a baking dish. Pour the remaining chicken broth mixture over the top, cover the dish with foil (sprayed with cooking spray on the inside), and bake.
  • Bake for 35 to 40 minutes or until heated through and sauce is bubbly. Remove cover, sprinkle with remaining 1 cup cheese blend, and bake for an additional 5 minutes or until cheese is melted. Serve with chopped tomatoes and garnish with extra yoghurt and cilantro.

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