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.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.