Creamy Chicken Enchiladas

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Creamy Chicken Enchiladas

Ingredients:

• 1 tablespoon olive oil
• 1/2 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
• 1/2 teaspoon ground coriander or cumin
• 1/8 teaspoon pepper
• 1/2 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
• 1/4 cup chopped fresh cilantro
• 8 corn or flour tortillas (6 or 7 inch)
• 1 medium tomato, chopped (3/4 cup)
• 4 medium green onions, sliced (1/4 cup)
• Salsa, if desired

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