Cream Cheese Chicken Enchiladas

Ingredients

• 8-10 flour tortillas
• 1 package (8 ounces) cream cheese, room temperature, divided
• 1-2 (4-ounce) cans of green chiles
• 3 cups cooked shredded chicken
• 2 cups Mexican cheese blend, grated, divided
• 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 black pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish with nonstick spray.
2. In a large mixing bowl, combine half of the cream cheese, the shredded chicken, 1 cup of Mexican cheese, lemon juice, cumin, and chili powder. Season with salt and pepper to taste.
3. Place 2-3 tablespoons of the chicken mixture in the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, or until it turns golden brown.
5. Season the mixture with salt and pepper, then gradually whisk in the chicken broth and green chiles. Add the remaining half of the cream cheese and cook for 5-7 minutes, or until the sauce thickens.
6. Remove the sauce from the heat and pour it over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Mexican cheese on top.
7. Bake in the preheated oven for 23-26 minutes, or until the enchiladas are heated through and the cheese is melted.
8. For an extra golden top, broil for an additional 3-5 minutes, or until the cheese is lightly browned.
9. Remove from the oven and let the enchiladas rest for 10-12 minutes before serving.
10. Garnish with fresh cilantro, if desired, and serve warm.