Serves: 5
Total Calories: 560
Cream Cheese Filling:
Sauté onion in large skillet in butter until limp and beginning to brown. Remove from heat and add chicken, red pepper, and cream cheese; mix well. Fry tortillas in small amount of oil in frying pan or microwave. Spoon 1/3 cup filling in center of tortilla and roll up. Place seam side down in a shortening-sprayed 9x13-inch baking dish. Fill all tortillas in this way.
Green Chile Sauce:
Sauté garlic and onion in oil. Blend in flour and add broth and green chiles. Season to taste. Add chopped tomato, if desired. Bring to a boil and simmer 15–20 minutes. Pour Green Chile Sauce over filled tortillas. Sprinkle with cheese. Bake covered for 10 minutes at 375°. Uncover and bake another 10 minutes.
This Green Chile Cream Chicken Enchiladas recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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