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Name: Creamy Chicken Enchiladas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1/2 cup onion chopped; 2 tsp garlic finely chopped; 2 cups chicken broth; 3 tbsp flour; 1/2 tsp coriander or cumin; 1/8 tsp pepper; 1/2 cup sour cream; 2 cups chicken breast cooked, shredded; 1 cup frozen corn thawed; 1 cup Mexican cheese blend shredded; 1 can green chiles chopped; 1/4 cup fresh cilantro; 8 corn tortillas (6-7 inch); 1 medium tomato chopped; 4 medium green onions sliced; Salsa if desired

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INGREDIENTS

1 tbsp olive oil
1/2 cup onion ; chopped
2 tsp garlic ; finely chopped
2 cups chicken broth
3 tbsp flour
1/2 tsp coriander or cumin
1/8 tsp pepper
1/2 cup sour cream
2 cups chicken breast ; cooked, shredded
1 cup frozen corn ; thawed
1 cup Mexican cheese blend ; shredded
1 can green chiles ; chopped
1/4 cup fresh cilantro
8 corn tortillas (6-7 inch)
1 medium tomato ; chopped
4 medium green onions ; sliced
Salsa if desired

INSTRUCTIONS

1. Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray.

2. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3-4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir brith, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5-6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.

3. In another medium bowl, mix chicken, corn, 1/2 cup of cheese, chiles, cilantro and 1/2 cup of sauce. Place 2 tortillas on microwavable plate; cover with paper towel. Microwave on High 10-15 seconds or until softened. spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top with remaining sauce. Cover with foil.

4. Bake 30-35 minutes or until sauce is bubbly. Remove from oven. Uncover, sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

230 calories

8g fat (3.5g sat)

22 g carbohydrates (2g fiber, 4g sugar)

17g protein

NOTES

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Creamy Chicken Enchiladas

1 tbsp olive oil
1/2 cup onion chopped
2 tsp garlic finely chopped
2 cups chicken broth
3 tbsp flour
1/2 tsp coriander or cumin
1/8 tsp pepper
1/2 cup sour cream
2 cups chicken breast cooked, shredded
1 cup frozen corn thawed
1 cup Mexican cheese blend shredded
1 can green chiles chopped
1/4 cup fresh cilantro
8 corn tortillas (6-7 inch)
1 medium tomato chopped
4 medium green onions sliced
 Salsa if desired

1. Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with cooking spray. 
2. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3-4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir brith, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5-6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended. 
3. In another medium bowl, mix chicken, corn, 1/2 cup of cheese, chiles, cilantro and 1/2 cup of sauce. Place 2 tortillas on microwavable plate; cover with paper towel. Microwave on High 10-15 seconds or until softened. spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top with remaining sauce. Cover with foil. 
4. Bake 30-35 minutes or until sauce is bubbly. Remove from oven. Uncover, sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

230 calories
8g fat (3.5g sat)
22 g carbohydrates (2g fiber, 4g sugar)
17g protein

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 8 Servings

Calories: 185
Calories from Fat: 75 (41%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.5g
Cholesterol 52.9mg		16 %
Sodium 431.3mg		15 %
Potassium 316.9mg		8 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 8.2g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 185

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