Creamy Chicken Enchiladas

By LaurenCocch16

Ingredients

• 1 Tbsp olive oil
• 1/2 cup chopped onion (1 medium)
• 2 tsp finely chopped garlic
• 2 cups reduced-sodium chicken broth
• 3 Tbsp all-purpose flour
• 1/2 tsp ground corriander or cumin
• 1/8 tsp pepper
• 1/2 cup reduced-fat sour cream
• 2 cups shredded reduced-fat Mexican cheese blend (4 oz)
• 1 cup Green Giant Niblets frozen corn, thawed
• 1 can (4.5 oz) chopped green chiles
• 1/4 cup chopped fresh cilantro
• 8 tortillas (6 or 7 inch)
• 1 medium tomato, chopped (3/4 cup)
• 4 medium green onions, sliced (1/4 cup)
• Salsa, if desired

Details

Servings 8
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

1) Heat oven to 350. Spray 13x9 glass baking dish with cooking spray.
2) In 10" nonstick skillet, heat oil over meduim heat.
3) Add onion & garlic, cook 3-4 minutes, stirring occasionally, until onion is tender.
4) In medium bowl, stir broth, flour, coriander, & pepper with wire whisk until blended.
5) Slowly add to hot mixture in skillet, stirring constantly.
Cook & stir 5-6 minutes, until mixture boils & thickens slightly.
6) Remove from heat. Stir in sour cream until well blended.
7) In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, chilies, cilantro, 1/2 cup of sauce.
8) Place 2 tortillas at a time on microwave plate; cover with paper towl. Microwave 10-15 seconds until softened.
9) Spoon 1/3 cup chick mixture down center of each warm tortilla.
10) Roll up tortillas; arrange, seam sides down, in baking dish.
11) Top enchiladas with remaining sauce; cover with foil.
12) Bake 30-35 minutes or until sauce is bubbly. Remove from oven.
13) Uncover, sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.
14) Just before serving, top with tomatoes & green onions. Serve with salsa.