Description
Delightful rolled tortillas stuffed with savory chicken and cream cheese, topped with a zesty green chile sauce.
Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese blend
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 (4 oz) can diced green chiles
- 8 (6-inch) corn tortillas
- 1 tablespoon lime juice
- ½ teaspoon chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Optional toppings: diced tomatoes, sliced olives, jalapeños, green onions
Instructions
- Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with cooking spray or butter. In a large bowl, mix together half of the softened cream cheese, the shredded chicken, one cup of the Mexican cheese blend, lime juice, and optional chili powder. Season this filling with salt and pepper to taste.
- To assemble, take a warm corn tortilla and spoon about 2-3 tablespoons of the creamy filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in the greased baking dish. Repeat this process until all tortillas are filled.
- In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2-3 minutes. Gradually whisk in the chicken broth to avoid lumps, and then add in the remaining cream cheese along with the diced green chiles. Stir until combined.
- Pour the creamy sauce evenly over the enchiladas, sprinkle the remaining cheese on top, and bake for about 20-25 minutes until bubbling. Broil for 1-2 minutes for a golden finish.
Notes
Ensure cream cheese is at room temperature for easy mixing. Warm tortillas in the microwave to make them pliable.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 25 g