Cream Cheese Chicken Enchiladas
These Cream Cheese Chicken Enchiladas are rich, creamy, and packed with delicious flavor. Tender shredded chicken, melted cheese, and a smooth green chile sauce make this dish an irresistible comfort food favorite.
Ingredients
1 (8 oz) package of cream cheese, softened
3 cups cooked, shredded 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: ½ teaspoon chili powder
Salt and pepper, to taste
Fresh cilantro, for garnish
Optional toppings: diced tomatoes, sliced olives, jalapeños, or chopped green onions
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the filling: In a large bowl, mix together half of the cream cheese, the shredded chicken, 1 cup of cheese, lime juice, and chili powder (if using). Season with salt and pepper.
3. Assemble the enchiladas: Spoon 2–3 tablespoons of the filling into each tortilla, roll it up, and place it seam side down in the prepared dish.
4. Make the sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes. Add the chicken broth, diced green chiles, and the remaining cream cheese. Stir until smooth and thickened. Season to taste.
5. Bake: Pour the sauce over the enchiladas and sprinkle the remaining cheese on top. Bake for 20–25 minutes, or until bubbly. For a golden top, broil for 2–3 minutes.
6. Serve: Let rest for a few minutes before serving. Garnish with fresh cilantro and your favorite toppings.
Enjoy this creamy, cheesy, YUMMY enchilada dish that’s sure to please everyone at the table! 🌮💛
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