Creamy Chicken Chile Enchiladas

This creamy chile chicken enchiladas recipe makes the classic family-favorite dish a go-to meal every week. The best part (besides those amazing flavors)? You can prep chicken enchiladas with creamy chile sauce in just 30 minutes, making this a perfect dinner for busy weeknights. This recipe will help you get the spice and sauce just right, too. Don't forget to sprinkle cheddar cheese on top for an extra dose of melty goodness.
Prep 30 Minutes
Total Time 1 Hours 5 Minutes
Servings 8

Ingredient List

  • 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 oz) Old El Paso™ Chopped Green Chiles
  • 8 flour or corn tortillas (6 or 7 inch)
  • 1 medium tomato, chopped (3/4 cup)
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Recipe Continues Below

Preparation

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Expert Tips

  • Leftover chicken works great in this recipe. Or use the meat from a deli rotisserie chicken.
  • Did you know the history of enchiladas dates back to the 19th century? The first Mexican cookbook, El Cocinero Mexicano (“The Mexican Chef”), published in 1831, included recipes for enchiladas.
  • Love the flavors in these Creamy Chicken Chile Enchiladas? Enjoy them in a soup! Slow-Cooker Green Enchilada Soup satisfies all your flavor cravings in this easy-to-prep comfort meal.

Nutrition

  • 1 Enchilada Calories 310 (Calories from Fat 60);  Total Fat 7g (Saturated Fat 2 1/2g ,Trans Fat 1/2g);  Cholesterol 35mg;  Sodium 810mg;  Potassium 380mg;  Total Carbohydrate 38g (Dietary Fiber 3g ,Sugars 5g);  Protein 24g
  • % Daily Value: Vitamin A 10%;  Vitamin C 8%;  Calcium 30%;  Iron 15%
  • Exchanges: 1 1/2 Starch;  1/2 Other Carbohydrate;  1 Vegetable;  1 Very Lean Meat;  1 Lean Meat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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