#16 Creamy Chicken Enchiladas

Creamy Chicken Enchiladas Recipe with LALA Crema Mexicana

Ingredients:

• 1 lb chicken breast, cooked and diced
• 1/4 medium onion, chopped
• 1 TBSP vegetable oil
• 8 -10 tortillas
• 1 1⁄2 cups shredded Fiesta Blend cheese, divided
• 1⁄4 cup butter
• 1⁄4 cup flour
• 1 can (15 ounce) chicken stock
• 1 cup LALA® Crema Mexicana
• Optional: 4 ounces (1 small can) chopped green chilies

Directions:

Preheat your oven to 400° F.

Coat a 9×13 baking dish with non-stick cooking spray.

In a skillet, sautee the onion in oil over medium-high heat until soft.

Divide the cooked chicken & onions into the tortillas and top with roughly 1 1⁄2 tablespoons cheese.

Roll the enchiladas and place seam-side down in the baking dish.

Melt butter in the same skillet you used for the onions.

Stir in flour to make a roux; stir and cook until bubbly.

Slowly whisk in chicken broth and bring to a boil, stirring frequently.

Remove from heat and stir in LALA Crema Mexicana (and optional green chilies).

Pour the sauce over your enchiladas.

Top your dish with the remaining cheese and bake for 20 minutes or until cheese is melted and sauce near edges of baking dish is bubbly.

Serve and enjoy!