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Quick-Prep Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Rotisserie chicken makes this creamy, cheesy version of enchiladas easy enough for any weeknight.
By Gerry Speirs

I grew up eating a lot of enchiladas, but they were all made with red sauce. So when I first tasted white sauce enchiladas I was in heaven. The rich creamy flavor is perfect; I’m drooling just writing about them!

Creamy Chicken Enchiladas

I think some people assume that white enchiladas won’t be as spicy as their red sauce amigos, but serve them with some green salsa verde and you’ll realize the taste is amazing. A key component in making this sauce is Yoplait Greek Yogurt.  Used in place of sour cream, the yogurt is healthier with fewer calories and adds a great taste to the sauce. Yoplait Yogurt isn’t just for breakfast anymore; you can use it in savory dishes, desserts and even smoothies! Try it and I bet you’ll love it.

Preheat your over and prepare all of the ingredients by having them ready to go. Rotisserie chicken makes this recipe even easier!

Tortillas, plain yogurt, shredded chicken, shredded cheese, chicken broth

Melt the butter and add the flour—whisking as you do it.

Melted butter and flour in a skillet

Add the stock to the flour-and-butter mixture and whisk until there are no lumps left. Next add the Yoplait Greek 100 plain yogurt and whisk until smooth. Add 1 cup of grated cheese and mix through the sauce until it melts.

white sauce in a skillet

Place a ¼ cup of shredded chicken on to each tortilla and sprinkle about two tablespoons of cheese on top of the chicken.

Tortillas topped with shredded chicken, shredded cheese

Roll into tube shapes and place in the 13 x 9 inch baking dish.

Rolled tortillas in a glass baking dish

Pour the sauce over the tortillas and top with the last two cups of grated cheese.

Rolled tortillas topped with white sauce, shredded cheese and a glass baking dish

Place in the oven and bake for 35 minutes at 350°



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