Cream Cheese Enchiladas


Cream Cheese Enchiladas

This was so tasty, we rushed to eat seconds before it ran out.


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


1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

2. Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using) in a bowl. Season.

2. Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.

3. Melt butter in a saucepan, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and remaining cream cheese. Cook until thickened.

4. Pour the green chile sauce over enchiladas and top with remaining cheese.

5. Bake for 20-25 minutes. Optionally, broil for a lightly browned top.

Let rest before serving. Garnish with cilantro, and serve.

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