Chicken Enchiladas

Directions

1. 1
   In a large skillet, saute onion and green pepper in butter until tender.
2. 2
   Stir in flour until blended.
3. 3
   Gradually stir in broth.
4. 4
   Bring to a boil, cook and stir for 2 minutes.
5. 5
   Reduce heat and add the tomatoes, jalapeno pepper, and seasoning.
6. 6
   Cook for 5 minutes or until heated through.
7. 7
   Stir in cream cheese and shredded cheese until melted.
8. 8
   Stir in Chicken
9. 9
   Spoon 1/2 cup down the center of each tortilla.
10. 10
    Fold ends and sides over filling place into greased 13 inch by 9 inch baking dish and bake at 350F for 30 minutes.
11. 11
    Option: If desired, instead of baking, freeze enchiladas in air tight freezer bags.
12. 12
    And bake from frozen for 35 minutes as as above.