Creamy Chicken Enchiladas (Betty Crocker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cloves of garlic, minced1 medium white onion, finely chopped2 tbsp olive oil3 cups swanson reduced sodium chicken broth1/2 tsp cumin1 tsp black pepper3 tbsp all purpose flour8 oz chicken breast, cooked & shredded1 cup frozen corn1 7oz can green chiles1/2 cup fiesta blend shredded cheese10 soft taco sized tortillas (great value)topping:1/4 cup fiesta blend shredded cheese1/4 cup chopped green onions
Preaheat oven to 350 degrees F
Heat olive oil in skillet over medium heat
Cook onion and garlic until tender (3-4 minutes)
Mix broth, cumin, pepper & flour.
Add to onions & garlic. Cook 5-6 minutes or until boiling. Stir frequently.
Remove from heat & add sour cream.
In seperate bowl combine chicken, corn, chiles, 1/2 cup cheese, & 1/2 cup sauce.
Place large spoonful in each of 10 tortillas, place baking dish.
Cover with remaining sauce. Cover pan with foil & bake 30-35 minutes or until sauce is bubbling.
Top with remaining cheese & green onions.
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SUPERMAMA82.
Heat olive oil in skillet over medium heat
Cook onion and garlic until tender (3-4 minutes)
Mix broth, cumin, pepper & flour.
Add to onions & garlic. Cook 5-6 minutes or until boiling. Stir frequently.
Remove from heat & add sour cream.
In seperate bowl combine chicken, corn, chiles, 1/2 cup cheese, & 1/2 cup sauce.
Place large spoonful in each of 10 tortillas, place baking dish.
Cover with remaining sauce. Cover pan with foil & bake 30-35 minutes or until sauce is bubbling.
Top with remaining cheese & green onions.
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SUPERMAMA82.
Nutritional Info Amount Per Serving
- Calories: 228.9
- Total Fat: 6.4 g
- Cholesterol: 19.8 mg
- Sodium: 579.7 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.8 g
- Protein: 12.8 g
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