CREAM CHEESE CHICKEN ENCHILADAS

How to make Cream Cheese Chicken Enchiladas

Ingredients:

• 10 8“ tortillas made with flour.
• 1 medium Pkg. Of cream cheese, let it soften at room temperature.
• 2 small cans.Of .4 oz.Of green chiles
• 3 C.Of cooked chicken, shred it before using.
• 2 C.Of Mexican MIX cheese, grated.
• 2 C. For chicken broth, I used the low sodium version.
• 4 T.Of unsalted butter.
• 3 T.Of all-purpose flour.
• 1 small lime juice.
• 1 t.Of cumin.
• 1/2 t.Of chili powder.
• 1/2 t.Of Kosher salt.
• 1/2 t.Of freshly ground pepper.

For garnish: Fresh cilantro.
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DIRECTIONS :

Step 1:

I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit.

Step 2:

In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper.

Step 3:

Then, I took a tortilla and filled the chicken mixture with 3 tablespoons, then I put the seam side down in the baking dish. For the leftover tortillas and filling, I repeated the same step.

Step 4:

I melted the butter over medium-high heat in a medium saucepan, then I whisked in the flour and cook until browned, around 2 to 3 minutes.

Step 5:

Then I made sure to season with salt and pepper, then I steadily whisked in the green chiles and chicken broth. I stirred in the remaining 1/2 cream cheese afterward and I cooked until thickened, around 7 mins.

Step 6:

I removed it from the heat immediately and I added the green chili sauce over the enchiladas.

Step 7:

And I topped it up with the remaining cheese.

Step 8:

When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.

Step 9:

I broiled for about 5 minutes until lightly browned.

Step 10:

I took It off from the oven and enable it to rest for 15 to 20 minutes.

Step 11:

For garnish, I used fresh cilantro.

ENJOY IT!