Ingredients:
- 8-10 flour tortillas
- 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
- 1-2 (4 oz.) cans green chiles
- 3 cups cooked chicken, shredded
- 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
- Fresh cilantro, garnish, optional
Preparation:
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with non-stick spray. In a mixing bowl, combine 1/2 of the cream cheese, shredded chicken, 1 cup of Mexican blend cheese, lime juice, cumin, and chili powder. Season with salt and pepper to taste. Fill each tortilla with 2-3 tablespoons of the chicken mixture, roll tightly, and place seam-side down in the prepared dish.
In a medium saucepan, melt butter over medium-high heat. Whisk in flour and cook for 2-3 minutes until golden. Gradually whisk in chicken broth and green chiles, then stir in the remaining cream cheese. Cook for 5-7 minutes until the sauce thickens. Pour the green chile sauce over the enchiladas and top with the remaining cheese.
Bake for 22-25 minutes until bubbly and golden. For a crispy top, broil for 3-5 minutes. Let rest for 10-12 minutes before serving. Garnish with fresh cilantro if desired. Enjoy this easy, creamy, and flavorful dish that’s perfect for family dinners or meal prep!
