Horizontal image of three stuffed soft tortillas topped with chopped fresh herbs, a dollop of guacamole, and a light brown sauce in a white bowl next to a metal fork on a wooden surface.

Chicken Enchiladas with Smoky Garlic Cream Sauce

  • Author: Kelli McGrane
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x


No one will guess that the secret to these easy chicken and red pepper enchiladas smothered in garlic cream sauce is Greek yogurt.



For the Enchiladas: 

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon unsalted butter
  • 1 medium red bell pepper, chopped
  • 1 15-ounce can low-sodium black beans, rinsed and drained
  • 3/4 cup plain 2% Greek yogurt (or full fat) 
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 8 8-inch flour tortillas

For the Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 clove garlic, minced
  • 1 1/4 cups homemade or low-sodium chicken broth
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/2 cup plain 2% Greek yogurt (or full fat)


  1. Preheat oven to 350°F. 
  2. To poach the chicken, place breasts in a stockpot. Add enough water to cover by 1 inch. Heat on medium-high until boiling, then reduce heat to medium-low and simmer for 5 minutes. Turn off heat, place a lid on the pot, and let chicken sit for 15 minutes, or until cooked through with an internal temperature of 165°F. Remove chicken from water and set aside. 
  3. While chicken cooks, heat butter in a small skillet over medium heat. Once melted, add diced red pepper and cook until softened, about 5-8 minutes. Set aside. 
  4. Shred cooked chicken using two forks, and place in a medium-sized mixing bowl. Add cooked red pepper, black beans, Greek yogurt, cumin, paprika, salt, and garlic powder. Stir to combine, and set aside.
  5. Make sauce by melting 2 tablespoons butter in a small saucepan over medium heat. Add flour and stir frequently until it turns a light brown, almost golden color, about 3-4 minutes. Add garlic and saute for 1 minute, then add chicken stock, cumin, and chili powder. Cook for 5 minutes, then remove from heat. Whisk in 1/2 cup Greek yogurt. Set aside. 
  6. Pour 1/2 cup prepared sauce into bottom of 9-by-13-inch pan. 
  7. Assemble enchiladas by placing about ½ cup chicken mixture into a tortilla, and then roll it up. Place tortilla seam-side down in the baking pan. Repeat with remaining tortillas. 
  8. Once all enchiladas are in the pan, cover with remaining sauce and bake uncovered for 15 minutes, or until sauce is bubbling.
  9. Remove from oven. Let cool for 5 minutes before serving.

  • Category: Enchiladas
  • Method: Baking
  • Cuisine: Mexican

Keywords: enchiladas, chicken, garlic, yogurt, black bean, pepper