Cream Cheese Enchiladas

  • 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 as garnish
  • Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using) in a bowl. Season.
2. Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
3. Melt butter in a saucepan, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and remaining cream cheese. Cook until thickened.
4. Pour the green chile sauce over enchiladas and top with remaining cheese.
5. Bake for 20-25 minutes. Optionally, broil for a lightly browned top.

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