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Creamy Chicken Enchiladas

  • Prep 35 min
  • Total 1 hr 10 min
  • Servings 8
  • Pinterest
    11K
  • Print
    45K
  • Save
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This might just be our favorite chicken enchilada recipe. They're so easy—just seven ingredients! —and the unexpected addition of Greek yogurt makes for a rich, creamy white sauce that can't be beat. And of course, the whole thing is finished with piles of ooey, gooey cheese. It's a dinner winner! MORE + LESS -

Gerry Speirs
December 20, 2015

Ingredients

1
deli rotisserie chicken
2
tablespoons unsalted butter
2
tablespoons all-purpose flour
2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups Yoplait® Greek 100 plain yogurt (from 32-oz container)
3
cups shredded Mexican cheese blend (12 oz)
7
flour tortillas (10 inch)

Steps

Hide Images
  • 1
    Heat oven to 350°F. Remove meat from chicken; discard skin and bones. Shred chicken meat; set aside.
  • 2
    In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently.
  • 3
    Gradually add broth, beating continuously with whisk. Stir in yogurt until sauce is smooth and free of lumps. Add 1 cup of the cheese; stir well. Set aside.
  • 4
    Place about 1/4 cup chicken in center of each tortilla; top each with about 2 tablespoons cheese. Roll up tortillas into cigar shape; place in ungreased 13x9-inch (3-quart) glass baking dish.
  • 5
    Pour white sauce over filled tortillas. Sprinkle remaining 1 1/2 cups cheese evenly over top.
  • 6
    Bake 35 minutes or until cheese is melted.

Expert Tips

Add some chopped fresh cilantro as a garnish and serve with Pillsbury™ refrigerated biscuits and fresh salsa.

Save time and make these enchiladas ahead. Keep them in the fridge until you need to bake them.

Nutrition Information

No nutrition information available for this recipe

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