Making the World Cuter: Creamy Chicken Enchiladas

Was one of your new year resolutions to eat healthier?

Yeah.

Me neither.

BUT...I do LOVE eatbetteramerica.com and I really LOVE this chicken enchilada recipe.

I make these about once a month-and whenever I plan a menu, I go to this site first. They have really good recipes that have been "healthified," but they still taste delish (read; fattening)! Win win!

(No, they are not paying me to say this-they don't even know who I am).

image from Eat Better America

If you like cilantro, corn, chicken and creamy goodness all wrapped up in a tortilla-run out and get the ingredients for dinner tonight! :) You probably have a lot of it on hand...

Ingredients:

TBS. olive oil
1/2 c. chopped onion (I omit this, because onions are yucky)
2 tsp. finely chopped garlic
2 c. chicken broth
3 TBS. flour
1/2 tsp ground coriander or cumin
1/8 tsp pepper
1/2 c. reduced-fat sour cream
2 c. shredded cooked chicken breast
1 c. frozen corn, thawed
1 c. reduced-fat Mexican cheese blend
1 (4.5 oz) can chopped green chiles
1/4 c. chopped fresh cilantro
8 (6 or 7 inch) corn or flour tortillas
1 med. tomato chopped
4 med. green onions, sliced (again, omit if you are like me and think this is just plain nasty).
Salsa, if desired.

Directions:

Heat oven to 350. Spray 13x9 glass baking dish with cooking spray.
In 10 in. nonstick skillet, heat oil over medium heat. Add onion & garlic; cook 3-4 minutes, stirring occasionally, until onion is tender.
In med. bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook & stir 5-6 minutes until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another med. bowl, mix chicken, corn 1/2 cup of cheese, the chiles, cilantro and 1/2 cup of the sauce.
Soften tortillas in microwave (10-15 seconds per 2). Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up and arrange seam sides down in baking dish. Top enchiladas with remaining sauce & cover with foil.
Bake 30-35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining cheese. Let stand for 5 minutes before serving. Just before serving, top with tomato & green onion and serve with salsa.