Chicken Enchiladas

1. 1

   In a large skillet, saute onion and green pepper in butter until tender.

2. 2

   Stir in flour until blended.

3. 3

   Gradually stir in broth.

4. 4

   Bring to a boil, cook and stir for 2 minutes.

5. 5

   Reduce heat and add the tomatoes, jalapeno pepper, and seasoning.

6. 6

   Cook for 5 minutes or until heated through.

7. 7

   Stir in cream cheese and shredded cheese until melted.

8. 8

   Stir in Chicken

9. 9

   Spoon 1/2 cup down the center of each tortilla.

10. 10

    Fold ends and sides over filling place into greased 13 inch by 9 inch baking dish and bake at 350F for 30 minutes.

11. 11

    Option: If desired, instead of baking, freeze enchiladas in air tight freezer bags.

12. 12

    And bake from frozen for 35 minutes as as above.

* Per serving · 4 servings · Values may vary.

No additional tips available.