GREEN CHILE CREAMY CHICKEN ENCHILADAS
These creamy, green chile chicken enchiladas are simple and delicious. Make them your own by topping with fresh tomatoes, cilantro and a dollop of yoghurt.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 0 g
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babu rumi
[email protected]I highly recommend this recipe to anyone who loves enchiladas.
adewale james
[email protected]These enchiladas are the perfect comfort food. They're warm, cheesy, and delicious.
Jurnee Mention
[email protected]I've made these enchiladas several times now, and they're always a hit. They're my go-to recipe for a quick and easy weeknight meal.
zohad hassan
[email protected]The sour cream and guacamole on top of the enchiladas really take them to the next level.
Jeff Rank
[email protected]These enchiladas are so cheesy and delicious. I could eat them every day.
Erika Pickles
[email protected]I'm not a huge fan of spicy food, but these enchiladas were just the right amount of heat for me.
Elphas Locha
[email protected]The combination of chicken, green chiles, and cheese is always a winner.
Michael Pointer
[email protected]I love that these enchiladas can be made ahead of time. It makes them perfect for busy weeknights.
Rob
[email protected]These enchiladas are so easy to make, and they're always a crowd-pleaser.
Naveeda Batool
[email protected]The green chile sauce is amazing! I could eat it with a spoon.
Thando Sibobi
[email protected]I made these enchiladas for a potluck, and they were a huge success. Everyone loved them!
Gordon Ferguson
[email protected]I added a can of corn to the filling for some extra sweetness and texture. It was a great addition.
Hatem Ali
[email protected]I used a rotisserie chicken to save time, and it worked perfectly. The enchiladas were still very flavorful and delicious.
Abishek Karki
[email protected]These enchiladas were a hit with my family! The chicken was moist and flavorful, and the green chile sauce was the perfect amount of spicy. I will definitely be making these again.