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Creamy Chicken Enchiladas

creamy chicken enchiladas Entree
Creamy Chicken Enchiladas
  • Prep 35 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 8

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-

April 18, 2018
Progresso Broth
Make with
Progresso Broth


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


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  • 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

More About This Recipe

  • With only seven ingredients, these chicken enchiladas are ready to serve in just over an hour. Blending the rich flavors of Yoplait® Greek yogurt and Progresso™ chicken broth, this recipe pairs well with fresh cilantro as a garnish and fresh salsa for added spice. To save time, this recipe can be made ahead of time and refrigerated until you are ready to cook the enchiladas. Traditional enchiladas are made by rolling filling into corn tortillas and covering with chili pepper sauce. There are many options for filling your enchiladas, including meat, cheese, beans, vegetables, potatoes, seafood and more. The name enchilada originates from the Spanish word enchilar, meaning “to add chile pepper to,” or to “season (or decorate) with chile.” Want to expand your enchilada recipe library? We’ve got even more enchilada recipes to try with your family this weekend. For an enchilada refresher, this step-by-step guide shows you how to stuff, wrap and serve like pro.

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