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!
deli rotisserie chicken
tablespoons unsalted butter
tablespoons all-purpose flour
cups Progresso™ chicken broth (from 32-oz carton)
cups Yoplait® Greek 100 plain yogurt (from 32-oz container)
cups shredded Mexican cheese blend (12 oz)
flour tortillas (10 inch)
Heat oven to 350°F. Remove meat from chicken; discard skin and bones. Shred chicken meat; set aside.
In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently.
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.
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.
Pour white sauce over filled tortillas. Sprinkle remaining 1 1/2 cups cheese evenly over top.
Bake 35 minutes or until cheese is melted.
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 PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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