Creamy Chicken Enchiladas with White Sauce
Recipe by SKBrown617 from allrecipes.com
Dinner 1 Hr. 10 Mins.
Ingredients
10
10 servings
- •1 tablespoon vegetable oil
- •1 small onion, diced
- •1 small red bell pepper, diced
- •2 (12.5 fl oz) cans chicken breast chunks, drained
- •1 (1.25 ounce) package taco seasoning
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- •½ cup plain Greek yogurt
- •¼ cup milk
- •¼ cup green (mild) hot pepper sauce (such as Tabasco®)
- •1 tablespoon lime juice
- •1 teaspoon dried oregano
- •1 teaspoon chili powder
- •1 teaspoon garlic powder
- •½ teaspoon ground cumin
- •10 (6 inch) flour tortillas
- •1 cup Cheddar cheese
Instructions
- Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.
- Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until cheese is golden brown, about 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 322
- Carbohydrate: 22g
- Fat: 16g
- Fiber: 2g
- Protein: 22g
- Sugar: 3g
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