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Healthified Creamy Chicken Enchiladas

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61% less sat fat • 50% less fat • 25% more calcium than the original recipe. 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.

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( 67 Ratings)

67 Ratings

5 Stars 57%

4 Stars 25%

3 Stars 12%

2 Stars 4%

1 Stars 1%

Member Reviews ( 29 )
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The Quick Take & Nutrition Info

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The Quick Take: Healthified

  • Calories Reduced By 50
  • Fat Reduced By 8g
  • Saturated Fat Reduced By 5 1/2g
See What Makes It Healthified »

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Enchilada
Calories
230
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
350mg
350%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
20%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Prep Time 30 min
  • Total Time 1 hr 10 min
  • Servings 8

Ingredients

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 Green Giant® Niblets® 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

Directions

  • 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.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before After
2 tablespoons butter 1 tablespoon olive oil
2 cups chicken broth 2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 teaspoon ground coriander 1/2 teaspoon ground coriander or cumin
1/4 teaspoon pepper 1/8 teaspoon pepper
1 cup sour cream 1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken 2 cups shredded cooked chicken breast
1 cup shredded Monterey Jack cheese (4 oz) 1 cup Green Giant® Niblets® 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
Nutritional Highlights
Calories
 
 
280 (before)
230 (after)
Fat
 
 
1 1/2 (before)
0 (after)
Saturated Fat
 
 
9 g (before)
3 1/2 g (after)
Total Fat
 
 
16 g (before)
8 g (after)
Vitamin C (%DV)
 
 
4 (before)
8 (after)

Did You Know?

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Reduced-fat mild or sharp Cheddar cheese can be substituted for the Mexican blend.

Heating the tortillas until they are soft enough to roll helps prevent them from cracking.

Reviews

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1 - 3 of 29 Reviews View All
Posted 4/23/2013 5:21:29 PM REPORT ABUSE mrscrazyed said:
Rating:
We were disappointed with this recipe. Although I took the advice of some of the other reviewers and added spice to the cooked chicken, and also added additional garlic, the overall flavor was still quite bland. The corn really didn't add to the dish at all. Even with modifications I won't make this again.
Posted 3/12/2013 12:30:50 PM REPORT ABUSE LauraRD said:
Rating:
Very good! Really colorful, inviting to the eye. I used cubed chicken breast that I had frozen, which makes preparation faster. Also used homemade salsa instead of purchased. The suggestion of adding black beans is a good one. Will make this recipe often!
Posted 9/6/2012 10:37:36 AM REPORT ABUSE mom_in_OH said:
Rating:
These enchiladas are awesome! My 9-yr-old loves them, and my husband says they're really flavorful. To cut down on the prep time, I cook extra chicken during another meal and set it aside for the enchiladas. Sometimes I add black beans and use all the ingredients as filling, then just top the enchiladas with salsa (salsa verde works really well) before I bake them.
1 - 3 of 29 Reviews View All
We calculated the nutrition of this recipe at the time it was created on 07/19/2012. NOTE: We do not include optional ingredients in our calculations.

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