Creamy Chicken Enchiladas

230 Calories per Enchilada

SOOO GOOD!! I actually feel like I've been saying that alot lately, but these really are delicious. It was another of those meals where the hubs didn't believe me that it was "healthy". Here's what I did differently from the recipe:

I forgot to buy an onion at the grocery store, so I wasn't able to add the chopped onion to the creamy mixture. I also forgot the tomato. I had a pack of unopened 10inch tortillas, so I used those instead of the 6-7 inch that they recommend. Because of that, it yielded 6 enchiladas instead of 8, which was perfectly fine. It made them a little bigger, and I think that size was perfect because one was very filling for me. We're even having the meal again tonight for dinner- I'm just going to pop the remaining enchiladas in the oven to reheat them. 

I served the enchiladas with wheat rice and a little salsa on the side. My version of the meal (with the rice and slightly bigger enchiladas) came out to be about 450 calories or so per serving, which is awesome for such a filling and tasty meal! Yall should definitely try this one!

PREP TIME: 30 Min       TOTAL TIME: 1 Hr 10 Min       SERVINGS: 8

Ingredients:
1 tablespoon olive oil

1/2 cup chopped onion (1 medium)

2 teaspoons finely chopped garlic

2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

3 tablespoons Gold Medal® all-purpose flour

1/2 teaspoon ground coriander or cumin

1/8 teaspoon pepper

1/2 cup reduced-fat sour cream

2 cups shredded cooked chicken breast 

1 cup Green Giant® Niblets® frozen corn, thawed

1 cup shredded reduced-fat Mexican cheese blend (4 oz)

1 can (4.5 oz) chopped green chiles

1/4 cup chopped fresh cilantro 

8 corn or flour tortillas (6 or 7 inch)

1 medium tomato, chopped (3/4 cup)

4 medium green onions, sliced (1/4 cup) 

Salsa, if desired

Directions:
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 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 the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 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 enchiladas with remaining sauce. Cover with foil.

4. Bake 30 to 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.

Nutrition Information:

1 Serving (1 Enchilada)
Calories 230 (Calories from Fat 70), Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g), Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g), Protein 17g;Percent Daily Value*: Vitamin A 8 %; Vitamin C 8 %; Calcium 20 %; Iron 6 %;Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other  carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choices: 1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Source: Eatbetteramerica.com