SKINNY CREAMY CHICKEN ENCHILADAS RECIPE - BETTYCROCKER.COM
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
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
CREAMY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT
My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.
Nutrition Facts : Calories 317 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 926mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 24g protein.
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