Cream Cheese Chicken Enchiladas: A Heartwarming Mexican Comfort Food Recipe
Ingredients
- 1 (8 oz) package 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, jalapeños, green onions
Preparation
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a bowl, mix half the cream cheese with shredded chicken, 1 cup Mexican cheese, lime juice, and optional chili powder. Season with salt and pepper. Spoon 2-3 tablespoons of filling onto each corn tortilla, roll tightly, and place seam-side down in the dish.
In a saucepan, melt butter over medium heat. Whisk in flour for 2-3 minutes. Add chicken broth, green chiles, and remaining cream cheese, whisking until the sauce thickens. Pour the green chile sauce over enchiladas and top with remaining Mexican cheese blend.
Bake for 20-25 minutes until bubbly. Broil for a golden crust. Let rest, then garnish with cilantro and optional toppings like diced tomatoes or jalapeños.
These cream cheese enchiladas are a crowd-pleasing, easy Mexican dinner perfect for weeknights or gatherings. The creamy texture and bold flavors make it a family-favorite recipe you’ll crave again and again!
