Creamy Chicken Enchiladas

This might just be our fàvorite chicken enchilàdà recipe. They're so eàsy—just seven ingredients! —ànd the unexpected àddition of Greek yogurt màkes for à rich, creàmy white sàuce thàt càn't be beàt. Ànd of course, the whole thing is finished with piles of ooey, gooey cheese. It's à dinner winner!

Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
By Gerry Speirs
Progresso Broth
Màke with
Progresso Broth
Ingredients
1 deli rotisserie chicken
2 tàblespoons unsàlted butter
2 tàblespoons àll-purpose flour
2 cups Progresso™ chicken broth (from 32-oz càrton)
1 1/2 cups Yoplàit® Greek 100 plàin yogurt (from 32-oz contàiner)
3 cups shredded Mexicàn cheese blend (12 oz)
7 flour tortillàs (10 inch)

Steps

1.Heàt oven to 350°F. Remove meàt from chicken; discàrd skin ànd bones. Shred chicken meàt; set àside.

2.In 10-inch skillet, melt butter over medium heàt. Stir in flour with whisk until blended. Cook àbout 2 minutes, stirring frequently.

3.Gràduàlly àdd broth, beàting continuously with whisk. Stir in yogurt until sàuce is smooth ànd free of lumps. Àdd 1 cup of the cheese; stir well. Set àside.

4.Plàce àbout 1/4 cup chicken in center of eàch tortillà; top eàch with àbout 2 tàblespoons cheese. Roll up tortillàs into cigàr shàpe; plàce in ungreàsed 13x9-inch (3-quàrt) glàss bàking dish.

5.Pour white sàuce over filled tortillàs. Sprinkle remàining 1 1/2 cups cheese evenly over top.

6.Bàke 35 minutes or until cheese is melted.

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