Irresistible Cream Cheese Enchiladas Recipe 🫶❤️

Ingredients:

• 1 (8 oz) package of cream cheese, softened
• 3 cups shredded cooked chicken
• 2 cups shredded Mexican cheese blend
• 3 tablespoons unsalted butter
• 2 cups chicken broth
• 1 (4 oz) can diced green chiles
• 8 (6-inch) corn tortillas
• 3 tablespoons all-purpose flour
• 1 tablespoon lime juice
• Optional: 1/2 teaspoon 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). Grease a 9×13-inch casserole dish.
2. In a mixing bowl, combine half of the cream cheese, shredded chicken, 1 cup of shredded cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
3. Spoon 2-3 tablespoons of the chicken mixture onto each tortilla, roll them up, and place them seam side down in the prepared casserole dish.
4. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until golden. Season with salt and pepper, then gradually whisk in the chicken broth. Add the diced green chiles and the remaining cream cheese. Cook, stirring frequently, until the sauce has thickened.
5. Pour the green chile sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese on top.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For a lightly browned top, broil for an additional 2-3 minutes, if desired.
7. Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro and your choice of optional toppings such as diced tomatoes, sliced olives, sliced jalapeños, or chopped green onions.

Enjoy your delicious and comforting Cream Cheese Enchiladas!