“am little embarrassed to tell you that my family truly lost all decency over this dish!”
This recipe creates creamy and flavorful chicken enchiladas, featuring a rich cream cheese filling and a homemade green chili sauce. It’s a comforting and satisfying meal perfect for any occasion.
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Cream Cheese Chicken Enchiladas
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour tortillas | 8-10 |
| Cream cheese, room temperature | 1 (8 oz) package (divided) |
| Canned green chilies | 1-2 (4 oz) cans |
| Cooked grated chicken | 3 cups |
| Mexican cheese, grated | 2 cups (divided) |
| Low-sodium chicken broth | 2 cups |
| Unsalted butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Lemon juice | 1 tablespoon |
| Cumin | 1 teaspoon |
| Chili powder | 1/2 teaspoon |
| Kosher salt | To taste |
| Freshly ground pepper | To taste |
| Fresh coriander (cilantro), garnish | Optional |
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with non-stick cooking spray.
- Prepare Chicken Filling: In a mixing bowl, combine half of the cream cheese, cooked chicken, 1 cup of Mexican cheese, lemon juice, cumin, and chili powder. Season with salt and pepper to taste.
- Fill Tortillas: Take one tortilla and fill it with 2-3 tablespoons of the chicken mixture. Roll it up and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Prepare Green Chili Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes, or until golden brown.
- Add Broth and Seasoning: Season with salt and pepper, then gradually whisk in the chicken broth and green chilies (with their liquid).
- Add Remaining Cream Cheese: Add the remaining half of the cream cheese to the sauce and cook for 5-7 minutes, or until the sauce has thickened.
- Pour Sauce Over Enchiladas: Remove the sauce from the heat and pour it evenly over the rolled enchiladas.
- Add Remaining Cheese: Sprinkle the remaining 1 cup of Mexican cheese over the top of the enchiladas.
- Bake Enchiladas: Place the baking dish in the preheated oven and bake for 23-26 minutes, or until the cheese is melted and bubbly.
- Optional Broiling: For a more browned top, broil for 3-5 minutes, watching closely to prevent burning.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 10-12 minutes before serving.
- Garnish: Garnish with fresh coriander (cilantro), if desired. Enjoy!
