Creamy Chicken Chile Enchiladas

Delicious, yet lower in fat and calories with Greek yogurt and reduced-fat cheese in these yummy enchiladas.

4 Bake 30 to 35 minutes or until sauce is bubbly. Sprinkle with remaining 3/4 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Top with tomato just before serving.

  • Yield: 8
  • Cooking time: 45 Min
  • Rating: 4/5
  • Publisher: Pillsbury.com

Ingredients

  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper (cayenne)
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 2 cups cubed or shredded cooked chicken breast
  • 1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
  • 1 cup frozen whole kernel corn
  • 3/4 cup black beans
  • 1/2 cup sliced green onions (8 medium)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 8 flour or corn tortillas (6 or 7 inch)
  • 1 medium tomato, chopped (3/4 cup)

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