Cream Cheese Enchiladas
Ingredients
1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken (rotisserie chicken works great)
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 (flour tortillas can be used if preferred)
3 tablespoons all-purpose flour
1 tablespoon lime juice (freshly squeezed recommended)
Optional: ½ teaspoon chili powder (for a subtle kick)
Salt and pepper, to taste
Fresh cilantro, for garnish
Optional Toppings:
Diced tomatoes
Sliced olives
Sliced jalapeños
Chopped green onions
Directions
In a large mixing bowl, combine half of the softened cream cheese, shredded chicken, 1 cup of shredded Mexican cheese, lime juice, and chili powder (if using)
Mix until everything is evenly combined. Taste and adjust seasoning with salt and pepper.
Warm your tortillas slightly (microwave for 20 seconds or wrap in foil and heat in the oven for 5 minutes) so they don’t crack when rolling.
Spoon 2–3 tablespoons of the filling onto each tortilla. Roll them up tightly and place seam side down in a greased 9×13-inch baking dish.
In a saucepan melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes, stirring constantly until lightly golden.
Slowly pour in chicken broth while whisking to prevent lumps.
Add diced green chiles and the remaining cream cheese.
Stir until the sauce thickens and becomes smooth and creamy.
Pour the green chile cream cheese sauce evenly over the rolled tortillas.
Sprinkle with the remaining shredded Mexican cheese.
Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, until the cheese is melted and bubbly.
For a lightly browned top, broil for an additional 1–2 minutes.
Allow enchiladas to rest for 5 minutes before serving. Garnish with fresh cilantro and add optional toppings like jalapeños, tomatoes, or olives for extra flavor and crunch.
