Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas Photo
Cheesy Chicken Enchiladas

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
3/4 cup salsa


  1. Preheat oven to 350°F. 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 1/2 cup shredded cheese, chicken, chiles and pimientos.
  3. 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.
  4. 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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