Creamy Chicken Enchiladas 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) **I prefer chicken stock if at all possible.** 3 tablespoons all-purpose flour or cornstarch 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 shredded reduced-fat Mexican cheese blend (4 oz) 1 can (4.5 oz) chopped Hatch green chiles 1/4 cup chopped fresh cilantro 8 corn tortillas 1 medium tomato, chopped (3/4 cup) 4 medium green onions, sliced (1/4 cup) Salsa, if desired 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/cornstarch, 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, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on a griddle (comal) 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 20 to 25 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. Makes 8 enchiladas .`•.¸.•´(¯`v´¯) Share ******.`•.¸.•´(¯`v´¯). Follow ************.`•.¸.•´(¯`v´¯) Tag✿´¯`*•.¸¸✿✿´¯`*•.¸¸✿✿ (っ◕‿◕)っ Start here when you are ready to GET YOUR HEALTHY ON… You can order Skinny Fiber right here: sandramc.SBC90/ ★Join my Team-->sandramc.WinWithSBC/
Posted on: Mon, 05 May 2014 16:09:49 +0000
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