Melt butter in a saucepan, gradually stir in 2 T flour. Stir into saucepan: Chicken broth, onlin, chilies, garlic, cumin and salt. Simmer 15 minuets. Stir in 1/2 cup cheese. Remove from heat.
In a bowl combine chicken and 1/2 cup of sauce mixture. To assemble: spoon about 3 T of chicken mixture on tortilla. roll and place in 8" square pan. repeat for remaining 5 tortillas. pour remaining sauce over pan once all are fully assembled. Cover iwth 2 cups of cheese. Place a row of chopped parsley, tomato and black olive down center of enchiladas. Bake at 350 degrees for 20-30 minutes
Originally Submitted
11/29/2007
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