Grexican (Greek/Mexican) White Chicken Enchiladas

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





  • 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

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