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Creamy Chicken Enchiladas

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-

Gerry Speirs
December 20, 2015


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

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