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Creamy Chicken Enchiladas with White Sauce
Creamy Chicken Enchiladas with White Sauce
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Quick and easy chicken enchiladas featuring canned chicken, creamy soup, melted Cheddar cheese, and spicy green hot sauce for an extra kick.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 2 (12.5 fl oz) cans chicken breast chunks, drained
  • 1 (1.25 ounce) package taco seasoning
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 0.5 cup plain Greek yogurt
  • 0.25 cup milk
  • 0.25 cup green (mild) hot pepper sauce (such as Tabasco®)
  • 1 tablespoon lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon ground cumin
  • 10 (6 inch) flour tortillas
  • 1 cup Cheddar cheese
Instructions:
  • 1. Heat oil in a skillet over medium-high heat. Saute onion and bell pepper until caramelized, about 5 minutes. 2. Add drained chicken breast and shred with a fork. Stir in taco seasoning and cook until veggies are tender, 3 to 5 minutes.
  • Combine condensed soup, diced tomatoes, creamy Greek yogurt, milk, a kick of hot pepper sauce, zesty lime juice, fragrant oregano, spicy chili powder, and earthy cumin in a saucepan over medium heat. Let the flavors mingle and simmer gently for 10 minutes.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Roll up the delicious chicken mixture in tortillas and place them in a 9x13-inch baking pan. Drizzle with sauce and top generously with Cheddar cheese.
  • Bake until the cheese is golden brown, about 30 minutes in the preheated oven.

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