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Cheesy Chicken Enchiladas Recipe

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This recipe for Cheesy Chicken Enchiladas, by , is from The Gigliotti Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
cup ( stick) butter or margarine
1 cup chopped onion
2 cloves garlic, minced
cup all-purpose flour
1 cup chicken broth
4 ounces cream cheese, softened
2 cups (8 ounces) shredded Mexican cheese blend, divided
1 cup shredded cooked chicken
1 can ( 7 ounces) chopped green chilies, drained
cup diced pimientos
6 (8-inch) flour tortillas, warmed
cup chopped fresh cilantro
cup prepared salsa

Directions:
Directions:
1. Preheat oven to 350F. Spray 13x9-inch baking dish with nonstick cooking spray.

2. Melt butter in medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender. Add flour, cook and stir 1 minute. Gradually whisk in chicken broth; cook and stir 2 to 3 minutes or until slightly thickened. Add cream cheese; stir until melted. Stir in cup cheese, chicken, chilies, and pimientos.

3. Spoon about ⅓ cup mixture onto each tortilla. Roll up and place in prepared baking dish seam-side down. Pour remaining mixture evenly on top and sprinkle with remaining 1 cups cheese.

4. Bake 20 minutes or until bubbly and lightly browned. Sprinkle with cilantro and serve with salsa.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
Double the recipe and have plenty for lunch the following day.

 

 

 

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