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

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

This formula may look like an excess of work for a weekday, it may even look somewhat forceful, however have confidence, it isn't. At this point you should know my games and my stunts; I don't make things that are confused. I don't have the foggiest idea how to do that… unnnnntil… Chopped calls and reveals to me they have a bin for me! Hacked!

Alright, we should be genuine. Hacked didn't call. I'm only messin' with ya. OK, however they did. In a roundabout way.

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.

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

Also try our recipe : SLOW COOKER CRANBERRY BBQ MEATBALLS #dinner #cooker #bbq #cranberry #familyfood

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.

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