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
