-
Preheat oven to 350 degrees.
-
In a sauce pan over medium heat, add oil and flour and mix until small clumps form.
-
Pour in enchilada sauce, chicken broth, and add salt and pepper. Allow to simmer for 15 minutes.
-
In a seperate bowl combine shredded chicken or cooked ground beef with Sabra Creamy Greek Yogurt Dip, diced chilies, and cheese, and mix until combined.
-
Working one by one, carefully dip each tortilla in enchilada sauce then fill and roll with meat filling.
-
Place rolls in a large 9x13 inch baking dish.
-
Continue until you have used all tortillas and pan is full.
-
Pour remaining enchilada sauce over tortilla rolls and sprinkle with 1 cup of cheese.
-
Bake at 350 degrees for 20 minutes or until bubbly.
-
Top with Sabra Salsa, shredded lettuce, black olives, and chopped cilantro.