Cream Cheese Enchiladas Recipe 🫶❤️

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish generously.
2. In a mixing bowl, combine half of the softened cream cheese with the shredded chicken, 1 cup of the Mexican cheese blend, lime juice, and optionally chili powder. Season the mixture to taste.
3. Fill each corn tortilla with 2-3 tablespoons of the creamy chicken mixture, roll them up, and place them seam side down into the prepared casserole dish.
4. In a saucepan over medium heat, melt the unsalted butter, then whisk in the all-purpose flour and cook for 2-3 minutes until lightly golden. Season with salt and pepper, then gradually whisk in the chicken broth until smooth. Stir in the diced green chiles and the remaining softened cream cheese until the sauce thickens.
5. Pour the green chile cream sauce evenly over the assembled enchiladas in the casserole dish, then sprinkle the remaining Mexican cheese blend on top.
6. Bake the enchiladas in the preheated oven for 20-25 minutes until the cheese is melted and bubbly. For a golden brown crust on top, broil them for an additional minute or two.
7. Allow the enchiladas to cool slightly before serving. Garnish with fresh cilantro and serve with optional toppings like diced tomatoes, sliced olives, jalapeños, or green onions.

Enjoy these decadent Cream Cheese Enchiladas as a satisfying and flavorful meal for any occasion!