Creamy Chicken Enchiladas

By dkanon

Ingredients

• 1 deli rotisserie chicken
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 1/2 cups Yoplait® Greek 100 plain yogurt (from 32-oz container)
• 3 cups shredded Mexican cheese blend (12 oz)
• 7 flour tortillas (10 inch)

Details

Servings 1
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Remove meat from chicken; discard skin and bones. Shred chicken meat; set aside.

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

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.

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 13x9-inch (3-quart) glass baking dish.

Pour white sauce over filled tortillas. Sprinkle remaining 1 1/2 cups cheese evenly over top.

Bake 35 minutes or until cheese is melted.