CREAMY CHICKEN CHILE ENCHILADAS

Creamy Chicken Chile Enchiladas image

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

Ingredients

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 (4.5 oz) Old El Paso™ chopped green chiles
8 flour or corn tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)

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