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Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Course Dinner
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 8 enchiladas
Calories 328kcal


  • 3 Tablespoons butter
  • 3 Tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup nonfat plain Greek yogurt
  • 1 4 ounce can diced green chiles
  • 1 1/2 pounds cooked, shredded chicken
  • 2 cups reduced-fat shredded Mexican blend cheese
  • 8 Mission Carb Balance Flour Tortillas
  • 1/4 cup chopped fresh cilantro


  • Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick cooking spray; set aside.
  • Melt butter in a large skillet over medium- high heat. Add flour and whisk until combined and cook, stirring continuously, for 1 minute. Slowly whisk in broth until completely smooth. Cook, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat and mix in Greek yogurt and green chiles; set aside.
  • Combine cooked chicken and one cup of cheese in a bowl. Divide chicken and cheese evenly between 8 tortillas, roll up and place seam side down in prepared pan. Pour sauce over the top and sprinkle on remaining cheese.
  • Bake for 20 minutes, or until heated through, then turn oven to high broil and cook for 1-2 more minutes or until golden brown. Top with fresh cilantro before serving.


MFP: MFF Creamy Chicken Enchiladas


Calories: 328kcal | Carbohydrates: 27g | Protein: 26.3g | Fat: 13.7g
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