Cream Cheese Enchiladas
Indulge in a culinary adventure with our mouthwatering Cream Cheese Enchiladas, designed to tantalize your taste buds and transport you to the vibrant flavors of Mexico right from your home kitchen. Let’s dive into this delightful recipe that promises to be a hit every time.
ADVERTISEMENT
Ingredients for Cream Cheese Enchiladas
| Ingredients | Amount |
|---|---|
| Flour tortillas | 8-10 |
| Cream cheese (divided) | 1 package (8 oz.) |
| Green chiles | 1-2 cans (4 oz. each) |
| Cooked chicken, shredded | 3 cups |
| Mexican blend cheese, grated | 2 cups (divided into 1 cup each) |
| Low-sodium chicken broth | 2 cups |
| Unsalted butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Lime juice | 1 tablespoon |
| Cumin | 1 teaspoon |
| Chili powder | 1/2 teaspoon |
| Kosher salt and freshly ground pepper | To taste |
| Fresh cilantro (optional, for garnish) | As needed |
Preparing Cream Cheese Enchiladas
- Preheat and Prepare: Preheat your oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- Prepare Filling: In a mixing bowl, combine 1/2 package of cream cheese, shredded chicken, 1 cup of cheese, lime 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 side down in the prepared baking dish. Repeat this process for the remaining tortillas and filling.
- Make Green Chile Sauce: In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook until golden brown (2-3 minutes). Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in the remaining 1/2 package of cream cheese and cook until thickened (5-7 minutes).
- Assemble and Bake: Pour the green chile sauce over the enchiladas in the baking dish. Top with the remaining cup of cheese. Bake in the preheated oven for 22-25 minutes or until the cheese is melted and bubbly.
- Optional Finishing Touch: For a golden finish, broil the enchiladas for 3-5 minutes until lightly browned.
- Serve and Enjoy: Remove from the oven and let it rest for 10-12 minutes before serving. Garnish with fresh cilantro if desired.
