“Healthified” Creamy Chicken Enchiladas

“Healthified” Creamy Chicken Enchiladas

(Source: Betty Crocker website, submitted by: Nikki)



1 tbsp olive oil

2 cups shredded chicken breast

1/2 cup chopped onion

1 cup shredded cheddar cheese

2 tsp chopped garlic

4.5 oz chopped green chilies

2 cups chicken broth

1/4 cup chopped fresh cilantro

3 tbsp all-purpose flour

8-10 flour tortillas

1/2 tsp cumin

1 medium tomato, chopped

1/8 tsp pepper

1/4 cup green onions

1/2 cup sour cream salsa, if desired



Heat oven to 350, spray pan with cooking spray. Heat oil over medium heat, add onion and garlic.  In bowl, stir broth, flour, cumin and pepper. Slowly add to skillet, cook and stir for 5-6 minutes until boils and thickens slightly. Remove from heat, stir in sour cream until blended. Another bowl  mix chicken, 1/2 cup cheese, chilies, cilantro and 1/2 cup of the sauce. Warm tortillas in microwave 10-15 seconds and spoon 1/3 cup chicken mixture down the center, roll up and arrange in pan seam-side down. Top enchiladas with remaining sauce. Cover with foil, bake 30-35 minutes or until sauce is bubbly.  Remove, uncover, sprinkle with 1/2 cheese. Top with tomato and green onions, serve with salsa.


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