Creamy Chicken Enchiladas

Name: Creamy Chicken Enchiladas
Prep time: 25 min
Total time: 1 min
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 Count); 1 package (8 oz) shredded Mexican cheese blend (2 cups)

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Prep Time: 25 minutes

Total: 1 hours

Servings: 8

Author : Gerry Speirs

creamy chicken enchiladas

Ingredients

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2 tablespoons butter2 tablespoons all-purpose flour1 1/2 cups Progresso™ chicken broth (from 32-oz carton)1 package (8 oz) cream cheese, cubed, softened2 cups chopped cooked chicken1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)1 package (8 oz) shredded Mexican cheese blend (2 cups)

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Instructions

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Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 2

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.

Step 3

Place 1/4 cup chicken in line down center of each tortilla; top each with 2 tablespoons of the cheese. Wrap tortillas tightly around filling. Place seam side down in baking dish.

Step 4

Pour remaining sauce over filled tortillas. Sprinkle remaining 1 cup cheese evenly over top.

Step 5

Bake 30 to 35 minutes or until cheese is melted and center of tortillas is hot (at least 165°F in center).