Creamy Cheesy Chicken Enchiladas

Preheat oven to 350 F.

Melt the 3 tablespoons butter in a Dutch Oven over medium heat. Add the onion and saute for about 3-4 minutes until soft. Add the garlic and saute another minute or two, until fragrant. Add flour and mix; continue cooking for 2 minutes.

Add the Rotel, green chile enchilada sauce, cumin and the ground red pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and mix in the cream cheese and cilantro. Stir until the cream cheese is melted.

Place the cooked and diced chicken in a medium sized bowl and add 1 cup (4 ounces) shredded cheese and 1 cup of the cream cheese enchilada sauce. Mix well.

Put 1 1/2 cups of the cream cheese enchilada sauce in the bottom of a 9×13 or similar-sized large lightly greased Pyrex dish.

Wrap tortillas in a damp paper towel and microwave for about 30-45 seconds, to soften.

Set the tortillas on your work surface. Divide the chicken mixture evenly between the tortillas (about a heaping 1/2 cup in each) and roll up. Place them seam side down in the Pyrex dish.

Cover with the remaining cream cheese enchilada sauce and top with the remaining shredded cheese.

Bake in a 350 F oven for about 35-40 minutes until hot and bubbly. Garnish with additional minced fresh cilantro if desired.

Enjoy!