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 caloriescarbohydrate: 21.5 gcholesterol: 60.4 mgfat: 15.7 gfiber: 1.6 gprotein: 22.3 gsaturatedFat: 5.7 gservingSize: -sodium: 1205.9 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chicken Enchiladas with White Sauce
Directions
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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.