Creamy Chicken Enchiladas Ingredients 1 deli rotisserie chicken 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups Progresso™ chicken broth (from 32-oz carton) 1 1/2 cups Yoplait® Greek 100 plain yogurt (from 32-oz container) 3 cups shredded Mexican cheese blend (12 oz) 7 flour tortillas (10 inch) 1 Heat oven to 350°F. Remove meat from chicken; discard skin and bones. Shred chicken meat; set aside. 2 In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently. 3 Gradually add broth, beating continuously with whisk. Stir in yogurt until sauce is smooth and free of lumps. Add 1 cup of the cheese; stir well. Set aside. 4 Place about 1/4 cup chicken in center of each tortilla; top each with about 2 tablespoons cheese. Roll up tortillas into cigar shape; place in ungreased 13x9-inch (3-quart) glass baking dish. 5 Pour white sauce over filled tortillas. Sprinkle remaining 1 1/2 cups cheese evenly over top. 6 Bake 35 minutes or until cheese is melted. Recipe courtesy of Pilsbury ★☆★REMEMBER to LIKE, COMMENT, SHARE to continue seeing my posts! LIKE SHARE COMMENT FOLLOW ME FRIEND ME Follow me at facebook/pages/Skinny-Fiber/181080778725242 for more amazing posts and recipes!! Take The FREE TOUR: JudyKey.SBCMovie/ JOIN US HERE https://facebook/groups/weightlosjourney/ Like ღ Share ღ Comment ღ (share will save to your wall)
Posted on: Thu, 15 Jan 2015 06:19:38 +0000
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