Name: Cream Cheese Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 (8 oz) package cream cheese, softened; 3 cups shredded cooked chicken; 2 cups shredded Mexican cheese; 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 as garnish; Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions

Description

Cream Cheese Enchiladas are a delightful twist on the traditional dish, combining creamy cream cheese with tender chicken, savory green chile sauce, and melty cheese. Perfect for a weeknight meal or special occasions, these cheesy, flavorful enchiladas are a crowd-pleaser that everyone will love.

Ingredients

1 (8 oz) package cream cheese, softened

3 cups shredded cooked chicken

2 cups shredded Mexican cheese

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 as garnish

Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
In a large 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.
Fill each tortilla with 2-3 tablespoons of the chicken mixture. Roll them up and place them seam side down in the prepared casserole dish.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden.
Gradually add the chicken broth while whisking to avoid lumps. Stir in the remaining cream cheese and diced green chiles. Simmer until the sauce thickens.
Pour the green chile sauce over the tortillas and top with the remaining shredded cheese.
Bake for 20-25 minutes, or until the cheese is bubbly and golden. For a crispy top, broil for 1-2 minutes.
Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro and optional toppings.

Notes

For a vegetarian version, replace the chicken with black beans or a mix of beans and veggies.

If you prefer a spicier dish, add extra chili powder or diced jalapeños.

For a non-dairy version, use dairy-free cream cheese alternatives.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Comfort Food
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 4 servings
Calories: 420 kcal