White Chicken Enchiladas

By á-174510

Ingredients

• 2tablespoons2 tablespoons olive oil, divided
• 2 to 3cups2 to 3 cups cooked shredded chicken
• 2cups2 cups Sargento® Chef Blends™ Shredded 6 Cheese Italian, divided
• 88 Flour Tortillas
• 11 red bell pepper, diced
• 1/8teaspoon1/8 teaspoon salt
• 3tablespoons3 tablespoons butter
• 3tablespoons3 tablespoons flour
• 2cups2 cups chicken broth
• 1cup1 cup Greek yogurt
• salt and fresh ground pepper, to taste
• 1teaspoon1 teaspoon Italian Seasoning
• 1tablespoon1 tablespoon chopped fresh parsley, divided

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from diethood.com

Preparation

Step 1

Instructions
Preheat oven to 425F.
Grease a 9x13 casserole dish with cooking spray and set aside.
Heat 1 tablespoon olive oil in a skillet; add shredded chicken and cook just until heated through.
Remove from heat and stir in 1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian.
Distribute the chicken mixture evenly among the tortillas.
Roll up the tortillas and place seam side down in the prepared pan. Set aside.
Heat 1 tablespoon olive oil in a skillet.
Add diced peppers and season with salt.
Cook for 2 minutes, or until tender, stirring occasionally.
Remove from pan and set aside.
Add butter to pan and melt.
Stir in flour; continue to stir until moistened.
Whisk in chicken broth; continue to frequently whisk until sauce is smooth and thickened.
Stir in the yogurt and prepared peppers.
Season with salt, pepper, Italian seasoning and ½ tablespoon fresh parsley.
Mix until thoroughly combined.
Remove from heat and pour the sauce over the rolled tortillas.
Sprinkle with remaining cheese.
Bake for 20 to 25 minutes, or until golden and bubbly.
Remove from oven and let cool 5 minutes.
Garnish with fresh parsley.
Serve.

Instructions