1. Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside. 2. In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender. 3. Add flour, cumin and cayanne pepper. 4. Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis. 5. Spread some of the sauce on bottom of 11 x 7 baking dish. 6. Add enough sauce to chicken/cheese to moist consistancy. 7. Spread small amount of sauce on flour torilla. 8. Add chicken filling. Roll and place seam side down in baking dish. 9. Pour remaining sauce over top of enchiladas, covering them. 10. Sprinkle with remaing shredded cheese and cover with foil. 11. Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly). ---------------------------------------------------------------------------
Nutrition
Ingredients
