Grexican (Greek/Mexican) White Chicken Enchiladas

Grexican (Greek/Mexican) White Chicken Enchiladas

2 tablespoons olive oil , divided
2 to 3 cups cooked shredded chicken
2 cups organic Italian cheese Blends Shredded, divided

8 wheat 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

Roasted Asparagus, optional side

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 with roasted asparagus if desired