Main dish

Cream Cheese Enchiladas

Cream Cheese Enchiladas
Cream Cheese Enchiladas recipe.
Cuisine: American
Recipe type: Main dish
  • 8-10 flour tortillas
  • 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and ½]
  • 1-2 (4 oz.) cans green chiles
  • 3 cups cooked chicken, shredded
  • 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
  • 2 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  • Fresh cilantro, garnish, optional
  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
  2. In a mixing bowl, stir together ½ cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.
  3. Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.
  4. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.
  5. Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining ½ cream cheese and cook for 5-7 minutes, or until thickened.
  6. Remove from heat and pour green chile sauce over enchiladas.
  7. Top with remaining cheese.
  8. Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.
  9. Optional: broil for 3-5 minutes, or until lightly browned.
  10. Remove from oven and let it rest and set for 10-12 minutes
  11. Garnish with fresh cilantro, optional

Watch the recipe video here:

Well now we're hungry! Cream Cheese Enchiladas Recipe:

Posted by 12 Tomatoes on Thursday, May 9, 2019