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CREAM CHEESE CHICKEN ENCHILADAS

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CREAM CHEESE CHICKEN ENCHILADAS

I used:

10 8“ tortillas made with flour.
1 medium Pkg. Of cream cheese, let it soften at room temperature.
2 small cans.Of .4 oz.Of green chiles
3 C.Of cooked chicken, shred it before using.
2 C.Of Mexican MIX cheese, grated.
2 C. For chicken broth, I used the low sodium version.
4 T.Of unsalted butter.
3 T.Of all-purpose flour.
1 small lime juice.
1 t.Of cumin.
1/2 t.Of chili powder.
1/2 t.Of Kosher salt.
1/2 t.Of freshly ground pepper.
For garnish: Fresh cilantro.

DIRECTIONS :

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