Cream Cheese Enchiladas Recipe
With all the responsibilities that we face in life, it's never a bad time for a fiesta to elevate our spirits and spice things up a little! Great cuisine is a great way to travel the world when you want to try something new, but not everyone has the time or money to go to the sunny beaches of Mexico.
Yield: 6
Materials
- 1 8 oz package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese
- 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 for garnish
- Optional toppings: diced tomatoes sliced olives, sliced jalapeños, chopped green onions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
- In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using). Season to taste.
- Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
- In a saucepan, melt butter, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and the remaining cream cheese. Cook until thickened.
- Pour the green chile sauce over enchiladas and top with the remaining cheese.
- Bake for 20-25 minutes. Optionally, broil for a lightly browned top. Allow it to rest before serving. Garnish with cilantro and serve.