Healthified Creamy Chicken Enchiladas

I love Mexican food, it has got to be one of my favorite types of food to eat.  And creamy enchiladas are right up there at the top.  But lets be honest, they are loaded with sour cream and cheese and are not even remotely healthy.  This recipe proves that you can cut way back on the fat and calories and still have a delicious meal.  Give them a try!

Creamy Chicken Enchiladas

1 T olive oil
1/2 cup chopped onion
2 tsp chopped garlic
2 cups chicken broth
3 T flour
1/2 tsp ground coriander or cumin
1/8 tsp pepper
1/2 cup reduced fat sour cream
2 cups shredded chicken breast
1 cup corn
1 cup shredded reduced fat Mexican cheese blend
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas
1 medium tomato chopped
4 medium green onions sliced
salsa, if desired

Heat oven to 350.  Spray 9X13 glass baking dish.  In a skillet, heat oil over medium heat.  Add onion and garlic; cook 3-4 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 occasionally.  Cook and stir 5-6 minutes, until mixture boils and thickens slightly.  Remove from heat.  Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, 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 of 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.
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.