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Creamy Chicken Enchiladas

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Betty Crocker Kitchens
Updated Jan 4, 2024
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Reduced-fat ingredients lower the fat content while green chiles boost the Tex-Mex flavor in these Creamy Chicken Enchiladas. One bite, and you'll be hooked! Serve chicken and sour cream enchiladas with your favorite salsa for a delicious, delightful dish.

Creamy Chicken Enchiladas

  • Prep Time 30 min
  • Total 1 hr 10 min
  • Servings 8
  • Ingredients 17
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Ingredients

  • 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
  • 1/8 teaspoon pepper
  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
  • Step 
    3
    In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
  • Step 
    4
    Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Nutrition

230 Calories
8g Total Fat
17g Protein
22g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Enchilada
Calories
230
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
350mg
15%
Potassium
290mg
8%
Total Carbohydrate
22g
7%
Dietary Fiber
2g
10%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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