Creamy Chicken Chile Enchiladas Recipe from Old El Paso - Old El Paso
Quick and flavorful, these Creamy Chicken Chile Enchiladas are perfect for busy weeknights. Whip up this classic dish in just 30 minutes and add a layer of melty cheddar for extra gooeyness.
Keywords
- north
- american
- mexican
- bake
- entree
- pan
- casserole
- tortilla
- legume
- black
- bean
- poultry
- chicken
- breast
- dairy
- cheese
- yogurt
Ingredients
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 3 tablespoons Gold Medal™ 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 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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