Yummy birthday dinner for me! These were so good that I only got a picture of them in the pan... all of us snatched them up and ate them so quick I didn't get any more. Oops!1/4 C butter/margarine
2 cloves minced garlic
1/4 C flour
1 C chicken broth
4 oz cream cheese
2 C shredded Mexican cheese, divided
1 C shredded cooked chicken
1 can (7oz, but I only use the 4oz can) chopped green chilies, drained
6 8-in flour tortillas (I used the regular 10 in and it was fine)
1/4 C chopped green cilantro (optional)
sour cream/salsa (optional)
Preheat oven to 350 degrees. Grease 9x13 pan. Melt butter in saucepan over medium heat. Add garlic, cook & stir. Add flour, cook & stir 1 minute. Gradually whisk in chicken broth, cook & stir 2-3 minutes or until slightly thickened. Add cream cheese, stir until melted. Stir in 1/2 C shredded cheese, chicken, & chilies. Spoon about 1/3 C mixture into each tortilla. Roll up, place seam side down, in prepared baking dish. Pour remaining mixture over enchiladas and sprinkle with remaining cheese. Bake 20 minutes or until bubbly and lightly browned. Sprinkle with cilantro and serve with salsa and sour cream.
No comments:
Post a Comment