Green Chile Creamy Chicken Enchiladas Recipe

Name: Green Chile Creamy Chicken Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
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 (4.5 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

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 (4.5 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

	PREP TIME 30m	COOK TIME 40m	TOTAL TIME 1h10m
YIELD 8 servings

Instructions

Heat oven to 350°F.
Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
In 2-quart saucepan, stir broth, flour, cumin, garlic powder and red pepper with whisk until blended.
Cook over medium-high heat about 5 minutes, stirring occasionally, until mixture boils and thickens slightly.
Remove from heat; beat in yoghurt until mixed well.
In medium bowl, mix chicken, 1 cup of the cheese blend, the green onions, cilantro, green chiles, chili powder and 1/2 cup of the chicken broth mixture.
On microwavable plate, cover tortillas with wet paper towel; microwave on High 30 to 45 seconds to soften.
Spoon slightly less than 1/2 cup chicken mixture down center of each tortilla.
Roll up tortillas; arrange seam side down in baking dish.
Top with remaining chicken broth mixture.
Spray foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 35 to 40 minutes or until heated through and sauce is bubbly.
Uncover; sprinkle with remaining 1 cup cheese blend.
Bake uncovered about 5 minutes longer or until cheese is melted.
Serve with chopped tomatoes.
Garnish with additional yoghurt and cilantro.