Creamy Chicken Enchiladas with White Sauce recipe

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Ingredients

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

Nutrition Info

322.4 calories
carbohydrate: 21.5 g
cholesterol: 60.4 mg
fat: 15.7 g
fiber: 1.6 g
protein: 22.3 g
saturatedFat: 5.7 g
servingSize: -
sodium: 1205.9 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat the oven to 375 degrees F (190 degrees C).

  4. Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.

  5. Bake in the preheated oven until cheese is golden brown, about 30 minutes.

Recipe Yield

10 6-inch enchiladas

Recipe Note

A perfect blend of creamy chicken, cheese, and a little spice make this a comfort food with zest!

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