Healthified Creamy Chicken Enchiladas

Name: Healthified Creamy Chicken Enchiladas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 128 grams can chopped green chiles; 473 milliliters shredded cooked chicken breast; 3 Tbsps Gold Medal® all-purpose flour; 8 7-inchs corn or flour tortillas (6 or 7 inch); 59 milliliters chopped fresh cilantro; 237 milliliters Green Giant® Niblets® frozen corn, thawed; 2 teaspoons finely chopped garlic; 59 milliliters medium green onions, sliced; 1 teaspoons ground coriander or cumin; 113 grams cup shredded reduced-fat Mexican cheese blend; 118 milliliters reduced-fat sour cream; 473 milliliters Progresso® reduced-sodium chicken broth (from 32-oz carton); 1 Tbsp olive oil; 118 milliliters chopped onion (1 medium); 0 teaspoons pepper; 177 milliliters medium tomato, chopped

You can never have too many main course recipes, so give Healthified Creamy Chicken Enchiladas

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

In 10-inch nonstick skillet, heat oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coriander

Garlic

Pepper

Broth

All Purpose Flour

Onion

Equipment you will use

Frying Pan

Whisk

Bowl

Remove from heat. Stir in sour cream until well blended.

Ingredients you will need

Sour Cream

In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce.

Ingredients you will need

Cilantro

Whole Chicken

Cheese

Chili Pepper

Sauce

Corn

Equipment you will use

Bowl

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.

Ingredients you will need

Tortilla

Whole Chicken

Equipment you will use

Paper Towels

Microwave

Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.

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Tortilla

Sauce

Roll

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Baking Pan

Aluminum Foil

Bake 30 to 35 minutes or until sauce is bubbly.

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Sauce

Equipment you will use

Oven

Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese.

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Cheese

Equipment you will use

Oven

Let stand 5 minutes before serving. Just before serving, top with tomato and green onions.

Ingredients you will need

Green Onions

Tomato

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

128grams

can chopped green chiles 473milliliters

shredded cooked chicken breast 3Tbsps

Gold Medal® all-purpose flour 87-inchs

corn or flour tortillas (6 or 7 inch)59milliliters

chopped fresh cilantro 237milliliters

Green Giant® Niblets® frozen corn, thawed 2teaspoons

finely chopped garlic 59milliliters

medium green onions, sliced 1teaspoons

ground coriander or cumin 113grams

cup shredded reduced-fat Mexican cheese blend 118milliliters

reduced-fat sour cream 473milliliters

Progresso® reduced-sodium chicken broth (from 32-oz carton)1Tbsp

olive oil 118milliliters

chopped onion (1 medium)0teaspoons

pepper 177milliliters

medium tomato, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.