These Cream Cheese Enchiladas are a crowd-pleaser that combines creamy textures with a touch of spice. The cream cheese filling provides a rich, velvety base that pairs perfectly with the tangy, savory green chile sauce. Whether you’re hosting a family dinner or a casual gathering, this dish is sure to be a hit!
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 3 cups shredded cooked chicken (rotisserie chicken works well)
- 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 for garnish
- Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions:
- Prepare the Chicken Filling: Start by preheating your oven to 350°F (175°C). In a medium-sized mixing bowl, combine the shredded cooked chicken, softened cream cheese, and 1 cup of the shredded Mexican cheese. Stir well until the mixture is smooth and evenly combined. This will be your creamy filling for the enchiladas. Set aside.
- Prepare the Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the flour and whisk it into the butter to form a roux. Continue to cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly to prevent burning.
- Add Broth and Chiles: Gradually pour in the chicken broth, whisking as you go to prevent lumps from forming. Once the broth is fully incorporated, add the diced green chiles, lime juice, and chili powder (if using). Stir to combine and bring the sauce to a simmer. Let it cook for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste. Remove from heat.
- Assemble the Enchiladas: Lightly grease a 9×13-inch baking dish with cooking spray or butter. In a small skillet or on a griddle, heat the corn tortillas for a few seconds on each side until they are pliable but not too crispy.
Spoon about 3 tablespoons of the chicken and cream cheese filling onto the center of each tortilla. Roll the tortilla tightly around the filling and place it seam side down in the prepared baking dish. Repeat the process until all the tortillas are filled and arranged in the dish.
- Pour the Sauce: Pour the prepared green chile sauce evenly over the rolled enchiladas, ensuring each one is generously covered. Sprinkle the remaining shredded Mexican cheese over the top of the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish and Serve: Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro and any of your favorite optional toppings, such as diced tomatoes, sliced olives, jalapeños, or chopped green onions. Serve hot with a side of rice, beans, or a fresh salad.
