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Creamy Chicken Enchiladas
Ingredients
  • 1 tablespoon olive oil
  • ½ 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
  • ½ teaspoon ground coriander or cumin
  • ⅛ teaspoon pepper
  • ½ 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
  • ¼ cup chopped fresh cilantro
  • 8 corn or flour tortillas (6 or 7 inch)
  • 1 medium tomato, chopped (¾ cup)
  • 4 medium green onions, sliced (¼ cup)
  • Salsa, if desired
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