Creamy Chicken Enchiladas Recipe 🫶❤️
Ingredients:
- 1 (8 oz) package of cream cheese, softened
- 3 cups shredded cooked 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: 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 9×13-inch casserole dish.
- In a mixing bowl, combine half of the cream cheese, shredded chicken, 1 cup of shredded cheese, lime juice, and chili powder if desired. Season with salt and pepper to taste.
- Spoon 2-3 tablespoons of the chicken mixture onto each tortilla, roll them up, and place them seam side down in the prepared casserole dish.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until lightly golden. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the diced green chiles and the remaining cream cheese, stirring until the sauce is smooth and thickened.
- Pour the green chile sauce evenly over the enchiladas in the casserole dish. Sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Optionally, broil for a few minutes for a golden-brown top.
- Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro and any optional toppings you prefer. Serve hot and enjoy!