Creamy Chicken Enchiladas with White Sauce

This simple and convenient chicken enchilada recipe starts with canned chicken, condensed soup, and Cheddar cheese, with some green hot sauce to kick things up a notch.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 322 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon garlic powder
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 10 (6 inch) flour tortillas
• 1 small red bell pepper, diced
• 1 small onion, diced
• 1 cup Cheddar cheese
• 1 (1.25 ounce) package taco seasoning
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 2 (12.5 fl oz) cans chicken breast chunks, drained
• 0.25 cup milk
• 0.5 teaspoon ground cumin
• 0.5 cup plain Greek yogurt
• 0.25 cup green (mild) hot pepper sauce (such as Tabasco®)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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