Creamy Chicken Chile Enchiladas

Ingredients

• 0.8 cup black beans 
• 4.5 oz chilis green chopped old el paso® canned
• 2 cups chicken broth progresso® (from 32-oz carton)
• 2 cups chicken shredded cubed cooked
• 1 cup corn whole green frozen giant® niblets®
• 8 7-inch corn tortillas (6 or )
• 6 oz yogurt plain fat free
• 3 tablespoons flour all-purpose gold medal®
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup spring onion sliced (8 medium)
• 0.5 teaspoon ground cumin 
• 6 oz cheddar cheese shredded reduced-fat
• 0.1 teaspoon bell pepper red (cayenne)
• 0.8 cup tomatoes chopped

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 2-quart saucepan, stir broth, flour, cumin and red pepper with whisk until blended. Cook and stir about 5 minutes, until mixture boils and thickens slightly.
3. Remove from heat. Stir in yogurt until blended.
4. In medium bowl, mix chicken, 3/4 cup of the cheese, the corn, black beans, green onions, cilantro, chiles and 1/2 cup of the yogurt sauce. Spoon about 1/3 cup chicken mixture down center of each tortilla.
5. Roll up tortillas; arrange seam sides down in baking dish. Top with remaining yogurt sauce. Cover with foil.
6. Bake 30 to 35 minutes or until sauce is bubbly.
7. Sprinkle with remaining 3/4 cup cheese.
8. Bake uncovered about 5 minutes longer or until cheese is melted. Top with tomato just before serving.