Creamy Chicken Enchiladas
(Courtesy of Pillsbury™)
Ingredients:
1 deli rotisserie chicken
2 TBspns unsalted butter
2 TBspns all-purpose flour
2 cups Progresso™ chicken broth (from the 32-oz carton)
1 1/2 cups Yoplait® Greek 100 plain yogurt (from 32-oz carton)
3 cups shredded Mexican cheese blend (12 oz)
7 flour tortillas (1-inch)
Directions:
Heat oven to 350
Remove meat from chicken; discard skin and bones
Shred chicken meat; set aside
In a 10-inch skillet, melt butter over medium heat
Stir in flour with whisk until blended
Cook about 2 minutes, stirring frequently
Gradually add broth, stirring continuously with the 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 the center of each tortilla with about 2 TBspns cheese
Roll up tortillas into a cigar shape
Place in ungreased 9x13-inch (3-quart glass baking dish
Pour white sauce over filled tortillas
Sprinkle remaining 1 1/2 cups of cheese evenly over the top
Bake for 35 minutes or until cheese is melted
***SUGGESTIONS***
-Add some chopped fresh cilantro to garnish and serve will tortilla chips and fresh salsa
-Save time and make these enchiladas ahead. Keep them in the fridge until you need to bake them
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