TLC Cooking "Cheesy Chicken Enchiladas"

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

YIELD Makes 6 servings
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INGREDIENTS

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
3/4	cup salsa

PREPARATION:

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.

This recipe appears in: Mexican

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Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.