A perfect blend of creamy chicken, cheese, and a little spice make this a comfort food with zest!

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
10
Yield:
10 6-inch enchiladas
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.

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  • Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.

  • Bake in the preheated oven until cheese is golden brown, about 30 minutes.

Nutrition Facts

322 calories; protein 22.3g; carbohydrates 21.5g; fat 15.7g; cholesterol 60.4mg; sodium 1205.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/21/2020
I regret making this recipe. The suggestion to use canned chicken should have been a sign. I was left wondering where the white sauce was after the instructions indicated to add the tomatoes and seasonings...it looked muddied. I wasn t a fan and won t make it again. Read More
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