YIELD Makes 6 servings
|1/4||cup (1/2 stick) butter|
|1||cup chopped onion|
|2||cloves garlic, minced|
|1/4||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|
|1/2||cup diced pimientos|
|6||(8-inch) flour tortillas, warmed|
|1/4||cup chopped fresh cilantro|
- Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
- 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 1/2 cup shredded cheese, chicken, chiles and pimientos.
- Spoon about 1/3 cup mixture onto each tortilla. Roll up and place seam side down in prepared baking dish. Pour remaining mixture over enchiladas; sprinkle with remaining 1-1/2 cups shredded cheese.
- Bake 20 minutes or until bubbly and lightly browned. Sprinkle with cilantro and serve with salsa.
You Might Also Like
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.