CREAMY CHICKEN CHILE ENCHILADAS
Delicious, yet lower in fat and calories with Greek yogurt and reduced-fat cheese in these yummy enchiladas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 310, Carbohydrate 38 g, Cholesterol 35 mg, Fiber 3 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Enchilada, Sodium 810 mg, Sugar 5 g, TransFat 1/2 g
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Donald Trupe
[email protected]These enchiladas were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious!
Tara Singh Rawat Rawat
[email protected]I used a rotisserie chicken to make these enchiladas, which made them even easier to make. They were a hit with my family!
Katepwe Tresphod Ndalama
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The enchiladas were still very flavorful and delicious.
ELIYAS HOSSAIN
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them, even the kids. I will definitely be making these again.
Sharon Chelangat
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think I would use less chili powder next time.
Mothica
[email protected]I made these enchiladas for my family and they loved them! The chicken was tender and juicy, and the sauce was creamy and flavorful. I would definitely make these again.
Rana Zaheer Ul Hassan
[email protected]I'm not a fan of green enchiladas, but I tried these anyway and I was pleasantly surprised. They were really good!
Kifudu k Kifudu
[email protected]I had a hard time finding tomatillos, but I eventually found them at a specialty grocery store. The enchiladas were worth the effort, they were so delicious!
Gen Buttnaked
[email protected]The enchiladas were a bit bland for me, but they were still good. I think I would add more spices next time.
Xamda Raxma
[email protected]These enchiladas were easy to make and very tasty. I used leftover chicken, which made it even easier. I will definitely be making these again.
Hana Amar
[email protected]I followed the recipe exactly and the enchiladas turned out great! The chicken was tender and juicy, and the sauce was creamy and flavorful. I would definitely make these again.
Cindy Mavraganis
[email protected]The creamy chicken chile enchiladas were delicious! The sauce was rich and flavorful, and the chicken was cooked perfectly. I would definitely recommend this recipe.
Omee Onif
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them, even my picky eaters.
Essel Emmanuel
[email protected]These enchiladas were a hit with my family! The chicken was tender and juicy, the sauce was creamy and flavorful, and the cheese was perfectly melted and gooey. I will definitely be making these again.