Cream Cheese Enchiladas Recipe

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 3 cups shredded cooked chicken
• 2 cups shredded Mexican cheese blend
• 3 tablespoons unsalted butter
• 2 cups chicken broth
• 1 (4 oz) can diced green chiles
• 8 (6-inch) corn tortillas
• 3 tablespoons all-purpose flour
• 1 tablespoon lime juice
• Optional: 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro as garnish
• Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions

Instructions:

Step 1: Prepare the Filling

1. In a mixing bowl, combine softened cream cheese, shredded cooked chicken, and 1 cup of shredded Mexican cheese.
2. Add 1/2 teaspoon of chili powder if desired. Season with salt, pepper, and 1 tablespoon of lime juice. Mix well.

Step 2: Prepare the Sauce

1. Melt 3 tablespoons of unsalted butter in a saucepan over medium heat.
2. Whisk in 3 tablespoons of all-purpose flour and cook until lightly browned.
3. Gradually pour in 2 cups of chicken broth, whisking constantly to avoid lumps.
4. Add diced green chiles and cook until the sauce thickens.

Step 3: Assemble the Enchiladas

1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Warm corn tortillas to make them pliable.
3. Spoon chicken and cream cheese mixture down the center of each tortilla.
4. Roll up the tortillas and place them seam side down in the baking dish.

Step 4: Bake the Enchiladas

1. Pour the prepared sauce over the enchiladas, ensuring they are completely covered.
2. Sprinkle the remaining 1 cup of shredded Mexican cheese over the top.
3. Bake for 20-25 minutes until the cheese is melted and bubbly.

Step 5: Garnish and Serve

1. Garnish with fresh cilantro.
2. Add optional toppings like diced tomatoes, sliced olives, sliced jalapeños, and chopped green onions.
3. Serve hot.

Serving Suggestions:

Enjoy these Cream Cheese Enchiladas with Mexican rice, refried beans, or a fresh salad. Pair with sour cream, guacamole, or salsa for added flavor.