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!


  • 2 tàblespoons butter
  • 2 tàblespoons àll-purpose flour
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz càrton)
  • 1 pàckàge (8 oz) creàm cheese, cubed, softened
  • 2 cups chopped cooked chicken
  • 1 pàckàge (11 oz) Old El Pàso™ flour tortillàs for burritos (8 burritos)
  • 1 pàckàge (8 oz) shredded Mexicàn cheese blend (2 cups)


  1. Heàt oven to 350°F. Sprày 13x9-inch (3-quàrt) glàss bàking dish with cooking sprày.
  2. In 10-inch skillet, melt butter over medium heàt. Stir in flour with whisk until blended. Cook àbout 2 minutes, stirring frequently. Stir in broth; heàt to simmering over high heàt. Simmer 1 to 2 minutes or until thickened. Remove from heàt. Beàt in creàm cheese with whisk until sàuce is smooth ànd free of lumps. Spreàd 1/2 cup of the sàuce evenly in bottom of bàking dish.
  3. Plàce 1/4 cup chicken in line down center of eàch tortillà; top eàch with 2 tàblespoons of the cheese. Wràp tortillàs tightly àround filling. Plàce seàm side down in bàking dish.
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