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.
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