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
- In a mixing bowl, combine softened cream cheese, shredded cooked chicken, and 1 cup of shredded Mexican cheese.
- 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
- Melt 3 tablespoons of unsalted butter in a saucepan over medium heat.
- Whisk in 3 tablespoons of all-purpose flour and cook until lightly browned.
- Gradually pour in 2 cups of chicken broth, whisking constantly to avoid lumps.
- Add diced green chiles and cook until the sauce thickens.
Step 3: Assemble the Enchiladas
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Warm corn tortillas to make them pliable.
- Spoon chicken and cream cheese mixture down the center of each tortilla.
- Roll up the tortillas and place them seam side down in the baking dish.
Step 4: Bake the Enchiladas
- Pour the prepared sauce over the enchiladas, ensuring they are completely covered.
- Sprinkle the remaining 1 cup of shredded Mexican cheese over the top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
Step 5: Garnish and Serve
- Garnish with fresh cilantro.
- Add optional toppings like diced tomatoes, sliced olives, sliced jalapeños, and chopped green onions.
- 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.