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Mediterranean White Chicken Enchiladas | www.diethood.com | Made with shredded chicken, Italian cheeses, bell peppers and yogurt sauce, Chicken Enchiladas never tasted so good!!

Mediterranean White Chicken Enchiladas

Katerina | Diethood
Made with shredded chicken, Italian cheeses, bell peppers and yogurt sauce, Chicken Enchiladas never tasted so good!!
Servings : 6 servings
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

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

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 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

Calories: 399 kcal | Carbohydrates: 27 g | Protein: 17 g | Fat: 24 g | Saturated Fat: 11 g | Cholesterol: 52 mg | Sodium: 670 mg | Potassium: 249 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 1100 IU | Vitamin C: 26.2 mg | Calcium: 335 mg | Iron: 2.1 mg | Net Carbs: 26 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Mediterranean
Keyword: chicken enchiladas, creamy chicken enchiladas, easy chicken enchiladas