The best Cream cheese Chicken Enchiladas! This is my original recipe for Cream cheese Chicken Enchiladas. Even our pickiest eater loves them. I hope you and your family enjoy this recipe as much as we do.
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INGREDIENTS:
- 10 8“ tortillas made with flour
- 3 C.Of cooked chicken, shred it before using
- 2 C.Of Mexican MIX cheese, grated
- 2 small cans.Of .4 oz.Of green chiles
- 2 C. For chicken broth, I used the low sodium version
- 4 T.Of unsalted butter
- 1 medium Pkg. Of cream cheese, let it soften at room temperature
- 3 T.Of all-purpose flour
- 1 small lime juice
- 1 t.Of cumin
- 1/2 t.Of chili powder
- 1/2 t.Of Kosher salt
- 1/2 t.Of freshly ground pepper
- For garnish: Fresh cilantro
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- SLOW COOKER LENTIL SOUP
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INSTRUCTIONS:
1 ) Gently grease a 9.13-inch baking dish with non-stick spray, and preheat your oven to 350 degrees Fahrenheit.
2 ) In a mixing bowl, whisk together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and season with salt and pepper.
3 ) Took a tortilla and filled the chicken mixture with 3 tablespoons, put the seam side down in the baking dish. For the leftover tortillas and filling, Repeat the same step.
4 ) Melt the butter over medium-high heat in a medium saucepan, then whisk in the flour and cook until browned, around 2 to 3 minutes.
5 ) Make sure to season with salt and pepper, then steadily whisk in the green chiles and chicken broth. Stir in the remaining 1/2 cream cheese afterward and cook until thickened, around 7 mins.
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6 ) Remove it from the heat immediately and add the green chili sauce over the enchiladas, then top it up with the remaining cheese.
7 ) When done, put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.
8 ) Broiled for about 5 minutes until lightly browned, and then took It off from the oven and enable it to rest for 15 to 20 minutes.
9 ) For garnish, I used fresh cilantro. ENJOY IT!
