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Healthified Creamy Chicken Enchiladas

Healthified Creamy Chicken Enchiladas
Recipe Tip
What is "Healthified"?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Substitution
Reduced-fat mild or sharp Cheddar cheese can be substituted for the Mexican blend.
Success
Heating the tortillas until they are soft enough to roll helps prevent them from cracking.

27

reviews

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Based on 63 ratings

61% less sat fat • 50% less fat • 25% more calcium than the original recipe—see the comparison. Wrap yourself in luscious flavor. Reduced-fat ingredients helped cut the fat in half, while adding corn and green chiles boosted the Tex-Mex flavor. From eatbetteramerica.
Prep Time:30 min
Start to Finish:1 hr 10 min
makes:8 enchiladas
1tablespoon olive oil
1/2cup chopped onion (1 medium)
2teaspoons finely chopped garlic
2cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
3tablespoons Gold Medal® all-purpose flour
1/2teaspoon ground coriander or cumin
1/8teaspoon pepper
1/2cup reduced-fat sour cream
2cups shredded cooked chicken breast
1cup Green Giant® Niblets® frozen corn, thawed
1cup shredded reduced-fat Mexican cheese blend (4 oz)
1can (4.5 oz) chopped green chiles
1/4cup chopped fresh cilantro
8corn or flour tortillas (6 or 7 inch)
1medium tomato, chopped (3/4 cup)
4medium green onions, sliced (1/4 cup)
Salsa, if desired
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2.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.
3.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.
4.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.
High Altitude (3500-6500 ft): Bake 40 to 50 minutes.
Nutritional Information
1 Enchilada: Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 17g Percent Daily Value*: Vitamin A 8%; Vitamin C 8%; Calcium 20%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
27 Reviews

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Delish
I truly enjoyed this recipe. I wish it hadn't taken so long to cook once I got the enchiladas in the oven though. I used ChiChi's whole wheat tortillas and added black beans to the chicken/corn mix for more fiber. I served it with a side of brown rice.
Posted at 4:48 PM on January 23 2012 by elaynaRD2011
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Yummy and filling
I made this dish last night and my family really enjoyed it. I did use taco seasoning as others suggested for more flavor. I also used more than two cups of chicken, around 2 1/2 cups. We like a lot of meat. It was delicious! It will be a regular in our house!
Posted at 4:02 PM on November 22 2011 by melissawiseman
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Posted at 4:02 PM on November 22 2011 by
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Another great recipe! Easy to make
Posted at 4:02 PM on November 22 2011 by rainbowgirl35
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Posted at 4:01 PM on November 22 2011 by LaurenCocch16
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wonderful
delicious, best when recipe followed exactly; all ingredients add just the right amount of flavor to create a very satisfying meal
Posted at 4:01 PM on November 22 2011 by lauralynschneider
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Posted at 4:01 PM on November 22 2011 by torilynn
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Delicious. Not lacking in flavor.
I made this the other night for my in-laws and was asked for the recipe... I made it again for my mother and extended family and was again asked fir the recipe. It is a delicious meal, and I will be making it again and again.
Posted at 4:20 PM on March 2 2011 by
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Super!
These enchiladas were wonderful and have become a favorite! Used shredded rotisserie chicken because I was lazy... Used 1 can Mexicorn instead of frozen and 1 can Rotel in the chicken mixture (omitted chopped tomato and green onion on top). Low sodium taco seasoning instead of cumin... They were awesome!
Posted at 3:13 PM on December 14 2010 by
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Creamy Chicken Enchiladas
Delicious! The chicken is creamy and the corn adds just the right texture to wake up your tastebuds. In the future, I will add a little less sourcream while, it definitely delivers on the creamy taste, it overpowers some of the other Tex-Mex seasonings you taste before adding
Posted at 9:52 AM on August 26 2010 by
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Creamy Chicken Enchiladas
Made this last night for dinner---awesome!! My kids loved it. I followed the recipe, but added more spices to the chicken. Fantastic :)
Posted at 9:30 AM on August 13 2010 by
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Perfect for me
I'm not a spicy eater, so this dish was perfect for me. My kids loved it too!
Posted at 1:29 PM on July 6 2010 by tmgirl81
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Delicious
So very delicious! I didn’t really play with the recipe too much, but I think if I had boiled the chicken with something that had a little flavor to it it would have been that much better. I did opt for whole wheat wraps instead of white flour. Very tasty would recommend highly!
Posted at 12:12 PM on May 24 2010 by
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We LOVE these! My 7yr old likes to help roll them up. I boil my chicken in chipotle boullion. I serve them with Spanish rice. YUM!!
Posted at 12:21 PM on January 19 2010 by cbh2010
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creamy chicken enchiladas
Tried this dish and was pretty good but needs cayenne pepper or something for my taste.
Posted at 12:20 PM on January 19 2010 by lady13c
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yummy
i dont know if we will make it often but for trying it the first time we enjoyed it enough to gobble it all up. the tomatoes and cilantro really make this dish
Posted at 4:56 PM on January 12 2010 by stace1234
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Delicious
These were amazing enchiladas! It takes time to get it started but its worth it in the end.
Posted at 10:34 AM on July 13 2009 by
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Very good!
These were pretty awesome. I have made several kinds of enchiladas, usually beef. I wanted a healthier chicken recipe, and this is very good. No tweaking required, unless you are a spicy person. My house like mild food, and this is flavorful, yet mild, not too spicy for kids. Nice and creamy, very yummy. Will be my main enchilada recipe from now on. I omitted the cilantro, because I don't like it though.
Posted at 3:46 PM on June 1 2009 by starfish2318
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Another great recipe! Easy to make
Posted at 2:31 PM on April 14 2009 by rainbowgirl35
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Enchilladas Fantastic
I usually make my own creamy chicken enchilladas with sour cream, butter, flour, etc. I got emailed this recipe and decided for kicks to make the recipe to see how it measured up to my family favorite. I was very, very suprised about how flavorful and easy they were. I added a lot of chopped canned jalepenos with some of the juice to the sauce. I also added southwest seasoning to the meat while boiling it. I didn't have wheat tortillas in the house, so I used regular nonfat white ones (next time I'm going to try the wheat). But I thought the receipe was great and will definintely be making again! They were absolutely delicious.
Posted at 8:23 AM on April 9 2009 by sharonpink
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Great!
I love these! My family and I enjoy them about every week. I like the added corn and the texture and flavors mingle together very well. One of my favorite meals!
Posted at 9:33 AM on March 25 2009 by torilynn
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Great recipe!
These were terrific - my family loved it, even my very picky teenager had seconds. I added some mesquite seasoning as I cooked the chicken to add some smoky flavor and deleted the corn. Very tasty and filling.
Posted at 9:42 AM on March 20 2009 by Sandra
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this is awsome--we love most any kind of enchiladas, and this was just as good if not better! and it taste great the next day for leftovers!
Posted at 11:46 AM on February 9 2009 by jenellstinson
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I made this meal for my family and they all loved it, even the youngest who is a very picky eater. I followed the recommendation of adding taco seasoning, which gave it more flavor. Will definitely be using this recipe again!
Posted at 8:33 AM on January 30 2009 by HannahT
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YUM, Yum, yum!!! I left out the green chilies and used a dash of cayenne instead and sprinkled just enough to add color on top. Very good. I will make again and freeze extras for a quick meal.
Posted at 12:57 PM on January 27 2009 by leslie Sperling
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A real pleaser
We had this dish for dinner last week. It has great flavor and it looks beautiful too. My family can't wait to have it again! Thanks for the great work keeping the taste in--and the fat out!
Posted at 11:11 AM on December 15 2008 by Elyse at EatBetterAmerica
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Enchiladas
This was very good, easy and fast. Next time I make it I will either use more spice or a reduced sodium taco seasoning mix instead; it just didn't have enough flavor for us, and perhaps some diced jalapeno to give it a little more zip. Looks fabulous on a plate!
Posted at 1:30 PM on November 18 2008 by Susan
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