Enchiladas with Chicken and Creamy White Sauce

Ingredients 0/17

Step 1

Heat some oil in a skillet over medium-high heat. Toss in the chopped onion and bell pepper, cooking and stirring until the onion turns golden, about 5 minutes. Add the drained chicken breast, breaking it up with a fork as you go. Sprinkle in the taco seasoning and cook everything together until the veggies are nice and soft, around 3 to 5 minutes.

Step 2

While that’s cooking, mix the condensed soup, diced tomatoes, Greek yogurt, milk, hot sauce, lime juice, oregano, chili powder, and cumin in a saucepan. Bring it to a gentle simmer over medium heat and let it cook for about 10 minutes so all the flavors meld.

Step 3

Preheat your oven to 375°F (190°C). Spoon the chicken mixture into tortillas, wrap them up, and place them seam-side down in a 9x13-inch baking dish. Pour the creamy sauce evenly over the top, then sprinkle with shredded Cheddar cheese.

Step 4

Pop the pan in the oven and bake for about 30 minutes, until the cheese is bubbly and golden. Let it cool a bit before serving, and enjoy!