Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas


1 tâblespoon olive oil

1/2 cup chopped onion (1 medium)

2 teâspoons finely chopped gârlic

2 cups Progresso™ reduced-sodium chicken broth (from 32-oz cârton)

3 tâblespoons Gold Medâl™ âll-purpose flour

1/2 teâspoon ground coriânder or cumin

1/8 teâspoon pepper

1/2 cup reduced-fât sour creâm

2 cups shredded cooked chicken breâst

1 cup Green Giânt™ Niblets® frozen corn, thâwed

1 cup shredded reduced-fât Mexicân cheese blend (4 oz)

1 cân (4.5 oz) chopped green chiles

1/4 cup chopped fresh cilântro

8 corn or flour tortillâs (6 or 7 inch)

1 medium tomâto, chopped (3/4 cup)

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

Sâlsâ, if desired


1- Heât oven to 350°F. Sprây 13×9-inch (3-quârt) glâss bâking dish with cooking sprây.

2- In 10-inch nonstick skillet, heât oil over medium heât. Âdd onion ând gârlic; cook 3 to 4 minutes, stirring occâsionâlly, until onion is tender. In medium bowl, stir broth, flour, coriânder ând pepper with wire whisk until blended. Slowly âdd to hot mixture in skillet, stirring constântly. Cook ând stir 5 to 6 minutes, until mixture boils ând thickens slightly. Remove from heât. Stir in sour creâm until well blended.
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