Easy Cheesy Chicken Enchiladas Recipe | Delicious & Simple

INGREDIENTS

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

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.

This recipe appears in: Mexican