Ingredients:
1 (8 oz) package of cream cheese, softened
3 cups of shredded cooked chicken
2 cups of shredded Mexican cheese blend
3 tablespoons of unsalted butter
2 cups of chicken broth
1 (4 oz) can of diced green chiles
8 (6-inch) corn tortillas
3 tablespoons of all-purpose flour
1 tablespoon of lime juice
Optional: 1/2 teaspoon of chili powder
Salt and pepper, to taste
Fresh cilantro for garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
PREPARATION:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a bowl, combine half the cream cheese with the chicken, 1 cup of Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper.
Spoon about 2-3 tablespoons of the filling onto each tortilla, roll them up, and arrange them seam side down in the prepared dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes. Add the chicken broth, green chiles, and remaining cream cheese, whisking until the sauce thickens.
Pour the green chile sauce evenly over the enchiladas. Sprinkle with the remaining cheese.
Bake for 20-25 minutes until bubbly. For a golden top, broil for the last few minutes.
Allow the enchiladas to rest before garnishing with cilantro and any optional toppings.
These cream cheese enchiladas are more than just a dish; they’re a testament to the joy of eating. As we found ourselves rushing for seconds, fearing it might all disappear, it was clear this was a recipe worth repeating. Give it a try, and prepare to be transported by its delightful flavors and comforting embrace.