See Also: Cheesy Chicken Enchiladas(recipes)
Chicken Enchiladas(recipes)
Green Enchiladas with Chicken(recipes)
Chicken Ricotta Enchiladas(recipes)
Chicken, Spinach & Raisin Enchiladas(recipes)
Chicken and Green Chile Enchiladas(recipes)
Chicken Enchiladas with Chile Cream Sauce(recipes)
Ham and Egg Enchiladas(recipes)
Beef Enchiladas(recipes)
Cheese Enchiladas(recipes)

Cheesy Chicken Enchiladas (recipes)


Cheesy Chicken Enchiladas

Yield: Makes 6 servings



Ingredients:



1/4cup (1/2 stick) butter

1cup chopped onion

2cloves garlic, minced

1/4cup all-purpose flour

1cup chicken broth

4ounces cream cheese, softened

2cups (8 ounces) shredded Mexican cheese blend, divided

1cup shredded cooked chicken

1can (7 ounces) diced mild green chiles, drained

1/2cup diced pimientos

6(8-inch) flour tortillas, warmed

1/4cup chopped fresh cilantro

3/4cup salsa









Preparation:





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.