Creamy Chicken Enchiladas

This just might be our favorite chicken enchilada recipe. So easy—just seven ingredients—and the unexpected addition of cream cheese makes for a rich, creamy white sauce that can't be beat. And of course, the whole thing is finished with piles of ooey, gooey cheese. It's a dinner winner!

Creamy Chicken Enchiladas

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 package (8 oz) cream cheese, cubed, softened
  • 2 cups chopped cooked chicken
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 burritos)
  • 1 package (8 oz) shredded Mexican cheese blend (2 cups)


Steps
  1. Hide Images
  2. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  3. In 10-inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently. Stir in broth; heat to simmering over high heat. Simmer 1 to 2 minutes or until thickened. Remove from heat. Beat in cream cheese with whisk until sauce is smooth and free of lumps. Spread 1/2 cup of the sauce evenly in bottom of baking dish.
  4. Get full recipe and intruductionts, please visit here pillsbury.com

Post a Comment

0 Comments