Cheesy Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ cup (½ stick) butter or margarine 1 cup chopped onion 2 cloves garlic, minced ¼ 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 ½ cup diced pimientos 6 (8-inch) flour tortillas, warmed ¼ cup chopped fresh cilantro ¾ cup prepared salsa
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Directions: |
Directions:1. Preheat oven to 350ºF. 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 ½ 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 ½ cups cheese.
4. Bake 20 minutes or until bubbly and lightly browned. Sprinkle with cilantro and serve with salsa. |
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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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