INGREDIENTS
- 6-10 flour tortillas (depending on size you choose) I use low-carb
- 2 cups chicken, cooked and shredded (crock-pot is great for this)
- 1 (8 ounce) package of cream cheese; divided (reduced fat is ok)
- 2 cups Mexican Blend or preferred cheese, shredded; divided
- salt and pepper, to taste
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 (4 ounce) can diced green chillies
DIRECTIONS
- Preheat oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with cooking spray.
- In a mixing bowl, stir together your chicken, 3 ounces of the cream cheese (my package was marked, but if yours is not, just a little less than half the brick is fine), and one cup of cheese. Season with salt and pepper. *I recommend going light on the salt because broth is full of sodium and you may have salt in the butter as well.
- Divide chicken mixture evenly among tortillas and roll them up. Place seam side down in prepared baking dish.
- In a sauce pan, over medium heat, melt butter. Add flour and cook one minute while stirring. Whisk in broth until smooth, and heat until mixture is thick and bubbly.
- Please visit here to complete recipe.
You might also like:
| QUICK AND EASY 15 MINUTE CHICKEN STIR FRY Simple Meals |
Thank you for Reading and happy cooking.
reference:makinitmobetta.com