BETTY CROCKER CHICKEN ENCHILADAS RECIPES

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SKINNY CREAMY CHICKEN ENCHILADAS RECIPE - BETTYCROC…



Skinny Creamy Chicken Enchiladas Recipe - BettyCroc… image

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 17

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 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

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 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.
  • 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.
  • 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 Facts : Calories 230 , CarbohydrateContent 22 g, CholesterolContent 40 mg, FatContent 0 , FiberContent 2 g, ProteinContent 17 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Enchilada, SodiumContent 350 mg, SugarContent 4 g, TransFatContent 0 g

SLOW-COOKER CREAMY CHICKEN PAPRIKASH - TABLESPOON.COM



Slow-Cooker Creamy Chicken Paprikash - Tablespoon.com image

This melt-in-your-mouth chicken gets smothered in a classic Hungarian paprika and sour cream sauce that’s so comforting you’ll want to make it again and again — and again.

Provided by Tablespoon Kitchens

Total Time 6 hours 0 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 14

4 bone-in skin-on chicken thighs
4 chicken drumsticks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 medium onions, halved and cut into 1/4-inch slices
2 cloves garlic, finely chopped
2 tablespoons sweet paprika
1/4 teaspoon ground red pepper (cayenne)
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sour cream
Buttered cooked egg noodles, if desired

Steps:

  • Spray 4-quart slow cooker with cooking spray.
  • Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Transfer chicken to serving platter and keep warm. Increase to High heat setting.
  • In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
  • Serve chicken with sauce over buttered noodles.

Nutrition Facts : Calories 360 , CarbohydrateContent 13 g, CholesterolContent 180 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 34 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 4 g, TransFatContent 0 g

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SKINNY CREAMY CHICKEN ENCHILADAS RECIPE - BETTYCROC…
61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.
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Total Time 1 hours 10 minutes
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Calories 230 per serving
  • 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.
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