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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from Favorite Recipe Collection, 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!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter (½ stick)
1 cup chopped white 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) diced mild green chiles, drained
½ cup diced pimientos
6 (8-inch) flour tortillas, warmed
¼ cup chopped fresh cilantro
¾ cup salsa
Directions:
Directions:
1. Preheat oven to 350º F. Spray 13x9 inch backing dish with non-stick 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 for 1 minute. Gradually add chicken broth, cooking and stirring until slightly thickened. Add cream cheese and stir until melted. Stir in ½ cup of shredded cheese, chicken, chiles and pimientos.

3. Spoon about ⅓ cup of the mixture down the center of each tortilla, roll up and place seam side down in prepared baking dish. Pour remaining mixture over enchiladas. Sprinkle with remaining cheese.

4. Bake for 20 minutes or so, until bubbly and lightly browned, Sprinkle with cilantro. Serve with salsa.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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