2 Tbs. Olive oil
1 Tbs. Flour
1 Can Ro*Tel tomatoes and diced chilies 10ozs.
1 Cup Chicken stock
1 Tbs. Adobo Sauce
1 tps. Dried cilantro
¼ tps. Garlic powder
¼ tps. Celery salt
4 small flour tortillas (6 inch)
½ Cup soft cream cheese
1 Cup Mexican blend of shredded cheese.
Make a roux by adding the oil and flour to a frying pan and lightly browning the flour stirring constantly over medium heat.
Add remaining ingredients and simmer on medium low stirring as needed.
Preheat the oven to 400 degrees. Thoroughly mix Mexican shredded cheese and soft cream cheese together. Place ¼ of the mixture in the center of each tortilla, roll into a log shape and place in 9 x 13 inch glass casserole pan. Carefully pour the simmering sauce evenly over enchiladas making sure to lightly coat each one. Bake on middle rack of oven for 12 - 15 minutes.