Mexican

Creamy Chicken Enchiladas (Betty Crocker) is for Dinner.

Creamy Chicken Enchiladas (Betty Crocker) takes 30 minutes to prepare.

Creamy Chicken Enchiladas (Betty Crocker) takes 35 minutes to cook.

Creamy Chicken Enchiladas (Betty Crocker) makes 10 servings.

The ingredients for Creamy Chicken Enchiladas (Betty Crocker) are:

2 cloves of garlic, minced
1 medium white onion, finely chopped
2 tbsp olive oil
3 cups swanson reduced sodium chicken broth
1/2 tsp cumin
1 tsp black pepper
3 tbsp all purpose flour
8 oz chicken breast, cooked & shredded
1 cup frozen corn
1 7oz can green chiles
1/2 cup fiesta blend shredded cheese
10 soft taco sized tortillas (great value)

topping:
1/4 cup fiesta blend shredded cheese
1/4 cup chopped green onions

Here is how you make Creamy Chicken Enchiladas (Betty Crocker):

Preaheat oven to 350 degrees FHeat olive oil in skillet over medium heatCook onion and garlic until tender (3-4 minutes)Mix broth, cumin, pepper & flour. Add to onions & garlic. Cook 5-6 minutes or until boiling. Stir frequently.Remove from heat & add sour cream.In seperate bowl combine chicken, corn, chiles, 1/2 cup cheese, & 1/2 cup sauce.Place large spoonful in each of 10 tortillas, place baking dish.Cover with remaining sauce. Cover pan with foil & bake 30-35 minutes or until sauce is bubbling.Top with remaining cheese & green onions.Serving Size: makes 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user SUPERMAMA82.

The nutritional information for Creamy Chicken Enchiladas (Betty Crocker) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 228.9

• Total Fat: 6.4 g
• Cholesterol: 19.8 mg
• Sodium: 579.7 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 3.8 g
• Protein: 12.8 g

Creamy Chicken Enchiladas (Betty Crocker) is Mexican cuisine.