Mediterranean White Chicken Enchiladas

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 tbsp Parsley, fresh
  • 1 Red bell pepper

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 3 tbsp Flour
  • 1 tsp Italian seasoning
  • 1/8 tsp Salt
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 3 tbsp Butter
  • 1 cup Greek yogurt

• Other

  • 2 cups Sargento® chef blends™ shredded 6 cheese italian, divided

Found on diethood.com

Description

Ingredients

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

Directions

• 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 1/2 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.

Nutrition