CREAM CHEESE CHICKEN ENCHILADAS

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CREAM CHEESE CHICKEN ENCHILADAS


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.

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

CREAM CHEESE CHICKEN ENCHILADAS



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.

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!

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