Cream Cheese Enchiladas
These creamy, savory enchiladas are filled with tender chicken, cream cheese, and melted Mexican cheese, then smothered in a rich green chile sauce. Perfect for any occasion, this comforting dish will have everyone rushing for seconds!
Ingredients
- 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
- ½ teaspoon chili powder optional
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional toppings: diced tomatoes sliced olives, sliced jalapeños, chopped green onions
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
- In a bowl, mix half of the cream cheese, shredded chicken, 1 cup of shredded Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
- Fill each tortilla with 2-3 tablespoons of the mixture, roll tightly, and place seam-side down in the casserole dish.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes. Season with salt and pepper, then add chicken broth, diced green chiles, and the remaining cream cheese. Cook, stirring continuously, until thickened and smooth.
- Pour the green chile sauce evenly over the enchiladas in the dish. Top with the remaining shredded Mexican cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. Optionally, broil for 1-2 minutes for a lightly browned top.
- Let rest for a few minutes before serving. Garnish with fresh cilantro and any desired toppings.
Notes
Serve with a side of Mexican rice, beans, or a fresh salad for a complete meal.
Nutrition
Calories: 350kcal
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