Creamy Chicken Enchiladas

Ingredients:

• 1 tbsp of olive oil (had this at home)
• 1 medium chopped onion ($0.75)
• 2 tsp of minced garlic (had this at home)
• 2 cups of reduced-sodium chicken broth ($1.72)
• 3 tbsp of flour (had this at home)
• 1 tsp of cumin (had this at home)
• 2 pinches of ground pepper (had this at home)
• 1/2 cup of light sour cream ($0.88)
• 3 fresh chicken breasts ($4.76)
• 1 can of corn - drained (14.5 oz.; $0.67)
• 1 can of black beans - drained (14.5 oz.; $0.62)
• 1 cup of shredded reduced-fat mexican cheese blend ($1.86)
• 1 can of chopped green chiles (4.5 oz.; $0.78)
• 8 whole wheat flour tortillas ($2.72)
• 2 tbsp of chopped tomato ($0.23)
• 2 tbsp of chopped green onion ($0.10)
• 1/4 cup of salsa ($1.96)

Directions:

Heat oven to 350 degrees. Spray 13 x 9 inch baking dish with cooking spray. Trim chicken breast of fat and cut into 1/2 inch cubes (about half the size of a chicken nugget). Place chicken into a non-stick skillet and cook on medium-high heat until lightly browned and cooked through. Remove chicken from heat. In another skillet, heat oil over medium-high heat and add onions and garlic, saute until softened (about 5 min). In a medium bowl, stir chicken broth, flour, cumin, and pepper with a wire whisk until blended. Add the chicken broth mixture to the sauted onion and garlic, stirring constantly until thickened into a sauce. Remove from heat and stir in sour cream until well blended. In another medium bowl, add cooked chicken, corn, black beans, 1/2 cup of cheese, chiles, salsa, and 1/2 cup of the sauce. Fill each tortilla with 1/3 - 1/2 cup of the mixture. Roll up tortillas; arrange seam sides down, in baking dish. Top enchiladas with the remaining sauce. Cover with foil.

Bake for about 25 min with the foil on and then remove foil and add the rest of the cheese and bake for the remainder 5-10 minutes. Sauce should be bubbly. Sprinkle the enchiladas with the chopped tomatoes and green onion. Let it sit for about 5 minutes before serving. Enjoy!

The majority of this recipe is from the website http://www.eatbetteramerica.com/.  I served the enchiladas with whole grain rice.

Total Price:

$17.05 (makes approximately 4 meals)