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Enchiladas with Bell Pepper Cream Sauce

Ingredients

Sauce Ingredients:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups Vegetable or Chicken Broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 1 cup Odyssey® Bell Pepper Greek Yogurt Dip
  • ½ cup Buholzer Brothers® Gouda cheese, shredded

Enchilada Ingredients:

  • 6 flour tortillas
  • 2 chicken breasts, cooked and shredded
  • 15 oz can black beans, drained and rinsed
  • Toppings (optional): green onions, cilantro, avocado, jalapeños, diced tomatoes or Pico de Gallo

Directions

Sauce Instructions:

  1. In a medium-sized sauce pan over medium heat, add butter and melt (not letting it get brown).
  2. Add flour and whisk until thickened, about 1 minute.
  3. Add broth, garlic powder, onion powder and salt whisking until smooth.
  4. Take off heat and let cool, about 5 minutes. Add Bell Pepper Dip to pan and stir.
  5. Place pan over low heat and add cheese, stirring until melted.

 

Enchilada instructions:

  1. Preheat oven to 375°. Prepare a 9×13 pan with non-stick cooking spray.
  2. Combine shredded chicken, black beans and ½ of the cream sauce in a medium sized bowl, stirring to combine.
  3. Coat the bottom of pan with a thin layer of cream sauce.
  4. Fill tortillas with chicken mixture and roll up into an enchilada. Place in pan so that tortillas are touching. Top with remaining cream sauce.
  5. Bake for 15-20 minutes.
  6. Top with optional toppings and serve warm.

For more recipes visit https://odysseybrands.com/feta-cheese-and-greek-yogurt-recipes/

Learn more about Buholzer Brothers Gouda cheese here:

Gouda

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