Mediterranean White Chicken Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F.
• STEP 2.In a large skillet, heat olive oil over medium heat.
• STEP 3.Add chicken, garlic, and Mediterranean spices to the skillet and cook until the chicken is cooked through.
• STEP 4.Stir in spinach and feta cheese until well combined.
• STEP 5.In a separate saucepan, melt butter over medium heat.
• STEP 6.Whisk in flour and cook for 1-2 minutes, until lightly golden.
• STEP 7.Gradually whisk in chicken broth and milk until smooth.
• STEP 8.Cook the sauce until thickened, then remove from heat.
• STEP 9.Spread a thin layer of the white sauce on the bottom of a baking dish.
• STEP 10.Fill each tortilla with the chicken mixture, roll up, and place in the baking dish.
• STEP 11.Pour the remaining white sauce over the enchiladas.
• STEP 12.Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
• STEP 13.Garnish with fresh parsley and serve.

Cooking Tips

• You can use store-bought rotisserie chicken for a quicker preparation.
• If you prefer a spicier version, add some chopped jalapenos or red pepper flakes to the chicken mixture.
• Serve the enchiladas with a side of rice and a Greek salad for a complete meal.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the enchiladas in a preheated oven at 350°F for about 15 minutes, or until heated through.
• Serve the reheated enchiladas with a dollop of sour cream and a sprinkle of fresh parsley.