This recipe creates creamy and flavorful chicken enchiladas, featuring a rich cream cheese filling and a homemade green chili sauce. It’s a comforting and satisfying meal perfect for any occasion.

Cream Cheese Chicken Enchiladas

Ingredients:

Instructions:

1. Preheat Oven and Prepare Pan: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with non-stick cooking spray.
2. Prepare Chicken Filling: In a mixing bowl, combine half of the cream cheese, cooked chicken, 1 cup of Mexican cheese, lemon juice, cumin, and chili powder. Season with salt and pepper to taste.
3. Fill Tortillas: Take one tortilla and fill it with 2-3 tablespoons of the chicken mixture. Roll it up and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. Prepare Green Chili Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes, or until golden brown.
5. Add Broth and Seasoning: Season with salt and pepper, then gradually whisk in the chicken broth and green chilies (with their liquid).
6. Add Remaining Cream Cheese: Add the remaining half of the cream cheese to the sauce and cook for 5-7 minutes, or until the sauce has thickened.
7. Pour Sauce Over Enchiladas: Remove the sauce from the heat and pour it evenly over the rolled enchiladas.
8. Add Remaining Cheese: Sprinkle the remaining 1 cup of Mexican cheese over the top of the enchiladas.
9. Bake Enchiladas: Place the baking dish in the preheated oven and bake for 23-26 minutes, or until the cheese is melted and bubbly.
10. Optional Broiling: For a more browned top, broil for 3-5 minutes, watching closely to prevent burning.
11. Rest and Serve: Remove the enchiladas from the oven and let them rest for 10-12 minutes before serving.
12. Garnish: Garnish with fresh coriander (cilantro), if desired. Enjoy!