Another oldie, but goodie. My in-laws are in town, and this was a special request from Barb. Best compliment – a recipe request! These take a little time to make, but they’re super yummy! The recipe calls for cooked chicken, shredded. So I buy my usual rotisserie chicken and shred that. I also use a corn/flour blend tortilla. They are delicious and really make the recipe! If you can find these, use them. Then I save the rest for quesadillas or something of that nature. The corn is a staple side dish for any Mexican-type entree I serve. Hubby loves it! (I do too!).
Healthified Chicken Enchiladas
1 tablespoon olive oil
1/2 cup chopped yellow onion
2 teaspoons finely chopped garlic
2 cups reduced-sodium chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast (I use a rotisserie)
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
Heat oven to 350°F. Spray 13×9-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, cumin 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.
Creamy Cilantro Corn recipe can be found on one of my older posts here.