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
- 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 bowl, combine half of the cream cheese, shredded chicken, 1 cup of shredded Mexican cheese, lime juice, and chili powder (if using). Season to taste.
- Fill each corn tortilla with 2-3 tablespoons of the chicken mixture, roll them up, and place them seam side down in the prepared casserole dish.
- In a saucepan, melt the butter, then whisk in the all-purpose flour and cook for 2-3 minutes. Season with salt and pepper, then add the chicken broth, diced green chiles, and the remaining half of the cream cheese. Cook the mixture until it thickens.
- Pour the green chile sauce evenly over the enchiladas in the casserole dish. Top them with the remaining cup of shredded Mexican cheese.
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until they are heated through and the cheese is melted and bubbly. Optionally, broil them for a few minutes to achieve a lightly browned top.
- Allow the enchiladas to rest for a moment before serving. Garnish with fresh cilantro and serve with optional toppings like diced tomatoes, sliced olives, sliced jalapeños, or chopped green onions.
Enjoy your creamy and indulgent Cream Cheese Enchiladas! They are perfect for both casual dinners and special occasions.