Yummy, Yummy!

Last night for supper we had this yummy dish!

Cheesy Chicken Enchiladas
4 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced
1/4 cup flour
1 can chicken broth
4 oz cream cheese, softened
2 cups shredded cheese of your choice
1 cup shredded cooked chicken
Optional ingredients: 7 oz chopped green chilies (drained), 1/2 cup diced pimientos, Ro-tel
6-8 flour tortillas
cilantro
salsa

Preheat oven to 350 degrees. Spray 13x9 baking dish with Pam.
Melt butter in medium pan over medium heat.
Add onion and garlic; cook and stir until onion is tender.
Add flour, cook and stir 1 minute.
Gradually whisk in chicken broth; cook and stir 2 to 3 minutes or until slightly thickened.
Add cream cheese; stir until melted.
Stir in 1/2 - 1 cup cheese, chicken, chilies, pimientos, rotel.
Spoon about 1/4 -1/3 cup mixture onto each tortillas.
Roll up and place, seam side down, in the baking dish.
Sprinkle with remaining cheese.
Bake 20 minutes or until bubbly and cheese is melted.
Sprinkle with cilantro and serve with salsa if desired.


I just had to share the recipe! A family in our Sunday School class brought us these enchiladas after Bankston Hays was born. I thought they were delicious and have thought about wanting the recipe often. Well, a few weeks ago I ran into her at church and told her I wanted to know how she made them. (A funny story-that same day another girl asked her for the recipe and she had taken them the same enchiladas after their child was born! Beware, they are a love for postpartum women!) She later e-mailed me the recipe. Try them! They do not disappoint!