Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

  • 35 minprep time
  • 1 hr 10 mintotal time
  • 7ingredients
  • 8servings


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)


  • 1Heat 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 13×9-inch (3-quart) glass baking dish.
  • 5
  • Pour white sauce over filled tortillas. Sprinkle remaining 1 1/2 cups cheese evenly over top.
  • 6Bake 35 minutes or until cheese is melted.

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