Mediterranean White Chicken Enchiladas #chicken #healthyrecipes #food #shrimp #breakfast

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That formula title isn't a grammatical error. This Mexiterranean/Mexitalian combination was roused by a Chopped test.

These white chicken enchiladas feel like an additional uncommon treat since they are loaded up with exceptionally gooey chicken and beat with a yogurt sauce and cooked red ringer pepper.

At the point when cheddar, yogurt-sauce and chicken consolidate, the heavenly attendants sing. Buhlieve me.

Also try our recipe : BEST GREEN BEAN CASSEROLE RECIPE #dinner #casserole #bean #recipes #easy

Ingredients :

• 2 tablespoons olive oil , divided
• 2 to 3 cups cooked shredded chicken
• 2 cups Sargento® Chef Blends™ Shredded 6 Cheese Italian , divided
• 8 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

Instructions :

1. Preheat oven to 425F.
2. Grease a 9x13 casserole dish with cooking spray and set aside.
3. Heat 1 tablespoon olive oil in a skillet; add shredded chicken and cook just until heated through.
4. Remove from heat and stir in 1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian.
5. Distribute the chicken mixture evenly among the tortillas.
6. Roll up the tortillas and place seam side down in the prepared pan. Set aside.
7. Heat 1 tablespoon olive oil in a skillet.
8. Add diced peppers and season with salt.
9. Cook for 2 minutes, or until tender, stirring occasionally.
10. Remove from pan and set aside.
11. Add butter to pan and melt.
12. Stir in flour; continue to stir until moistened.
13. Whisk in chicken broth; continue to frequently whisk until sauce is smooth and thickened.

Source : bit.ly/2PKdCRI

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