Creamy Chicken Chile Enchiladas Recipe

Name: Creamy Chicken Chile Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
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)

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.