Pillsbury's Best Recipes - 2020 Cookbook - 10

Creamy Chicken
Enchiladas
INGREDIENTS
2

tablespoons butter

2

tablespoons all-purpose flour

1 1/2 cups Progresso™ chicken broth (from 32-oz carton)

Prep

Total

Ingredients

Servings

25 MIN

60 MIN

7

8

EXPERT TIP
Pick up your rotisserie chicken as the last item on your shopping list. Be
sure the chicken is hot when you select it from the heated case. Always
refrigerate the chicken within 2 hours of purchasing. If you are going to
use the chicken for this recipe, remove the meat from the bones, cut it up
and use immediately.

2020 © & ™/® OF GENERAL MILLS

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 burritos)

1

package (8 oz) shredded Mexican cheese blend (2 cups)

1

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

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.

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.

4

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

5

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

10

https://www.pillsbury.com/recipes/creamy-chicken-enchiladas/af826522-e1f8-4e4b-97df-6073efbfcdde

Pillsbury's Best Recipes - 2020 Cookbook

Table of Contents for the Digital Edition of Pillsbury's Best Recipes - 2020 Cookbook