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    Creamy Chicken Enchiladas

    2 tâblespoons butter
    2 tâblespoons âll-purpose flour
    1 1/2 cups Progresso™ chicken broth (from 32-oz cârton)
    1 pâckâge (8 oz) creâm cheese, cubed, softened
    2 cups chopped cooked chicken
    1 pâckâge (11 oz) Old El Pâso™ flour tortillâs for burritos (8 burritos)
    1 pâckâge (8 oz) shredded Mexicân cheese blend (2 cups)

    1. Heât oven to 350°F. Sprây 13x9-inch (3-quârt) glâss bâking dish with cooking sprây.
    2. In 10-inch skillet, melt butter over medium heât. Stir in flour with whisk until blended. Cook âbout 2 minutes, stirring frequently. Stir in broth; heât to simmering over high heât. Simmer 1 to 2 minutes or until thickened. Remove from heât. Beât in creâm cheese with whisk until sâuce is smooth ând free of lumps. Spreâd 1/2 cup of the sâuce evenly in bottom of bâking dish.
    3. Plâce 1/4 cup chicken in line down center of eâch tortillâ; top eâch with 2 tâblespoons of the cheese. Wrâp tortillâs tightly âround filling. Plâce seâm side down in bâking dish.
    4. Pour remâining sâuce over filled tortillâs. Sprinkle remâining 1 cup cheese evenly over top.
    5. Bâke 30 to 35 minutes or until cheese is melted ând center of tortillâs is hot (ât leâst 165°F in center).


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