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Creamy Chicken Chile Enchiladas Recipe

Creamy Chicken Chile Enchiladas
Source: Betty Crocker

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Ingredients

  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper (cayenne)
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 2 cups cubed or shredded cooked chicken breast 
  • 1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
  • 1 cup frozen whole kernel corn
  • 3/4 cup black beans
  • 1/2 cup sliced green onions (8 medium)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 8 flour or corn tortillas (6 or 7 inch)
  • 1 medium tomato, chopped (3/4 cup)
PREP TIME
30m
COOK TIME
35m
TOTAL TIME
1h5m
YIELD
8 servings

Instructions

  • Heat oven to 350°F.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 2-quart saucepan, stir broth, flour, cumin and red pepper with whisk until blended.
  • Cook and stir about 5 minutes, until mixture boils and thickens slightly.
  • Remove from heat. Stir in yogurt until blended.
  • In medium bowl, mix chicken, 3/4 cup of the cheese, the corn, black beans, green onions, cilantro, chiles and 1/2 cup of the yogurt sauce.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla.
  • Roll up tortillas; arrange seam sides down in baking dish.
  • Top with remaining yogurt sauce.
  • Cover with foil.
  • Bake 30 to 35 minutes or until sauce is bubbly.
  • Sprinkle with remaining 3/4 cup cheese.
  • Bake uncovered about 5 minutes longer or until cheese is melted.
  • Top with tomato just before serving.

Dinner

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A recipe from Betty Crocker

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