Cream Cheese Chicken Enchiladas

Ingredients:

• 8-10 flour tortillas
• 1 package (8 ounces) cream cheese, divided (1/2 and 1/2), at room temperature
• 1-2 (4 ounces each) cans of green chilies
• 3 cups cooked shredded chicken
• 2 cups grated Mexican cheese, divided (1 cup; 1 cup)
• 2 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven to 350 degrees F and grease a 9 x 13-inch baking dish with nonstick spray.
2. In a mixing bowl, combine half of the cream cheese, shredded chicken, 1 cup of grated cheese, lemon juice, cumin, and chili powder. Season with salt and pepper to taste.
3. Take one tortilla and spoon 2-3 tablespoons of the chicken mixture onto it, then roll it up and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until golden brown. Season with salt and pepper, then gradually whisk in the chicken broth and green chilies. Add the remaining half of the cream cheese and cook for 5-7 minutes until thickened.
5. Remove the sauce from the heat and pour it over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of grated cheese on top.
6. Bake in the preheated oven for 23-26 minutes, until the cheese is melted and bubbly. Optional: broil for an additional 3-5 minutes until lightly browned.
7. Remove from the oven and let the enchiladas rest for 10-12 minutes before serving.
8. Garnish with fresh cilantro, if desired. Enjoy your Cream Cheese Chicken Enchiladas!