Cream Cheese Chicken Enchiladas
Everyone is going to love these delicious chicken and cream cheese enchiladas. They make a delicious dinner, paired with Mexican side dishes.
Ingredients
- 8 flour tortillas
- 3 cups shredded cooked chicken
- 8 ounces room temperature cream cheese
- 1 or 2 cans green chili peppers
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups shredded Mexican blend cheese
- 3 tablespoons unsalted butter
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Combine half the cream cheese with the chicken, a cup of shredded cheese, cumin, chili powder, lime juice, salt, and black pepper.
- Fill a tortilla with 2 tablespoons of the chicken mixture and put seam side down in a greased 9 x 13-inch baking dish.
- Repeat with the rest of the tortillas and remaining filling mixture.
- Melt the butter in a pan and whisk in the flour, cooking for 2 or 3 minutes until golden.
- Add salt and black pepper to taste and whisk in the drained chilies and chicken broth.
- Mix in the rest of the cream cheese and cook for 5 to 7 minutes until thickened.
- Take the pan off the heat and pour the sauce over the enchiladas in the baking dish.
- Sprinkle the rest of the cheese on top.
- Bake for 22 to 25 minutes or until the cheese is bubbling and melted.
- If you want it browner on top, give it a few minutes under the broiler.
- Let it rest for 10 minutes and then serve, garnished with cilantro if liked.
- Enjoy!
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