The finest, most fluffy chicken enchiladas ever are these Cream Cheese Chicken Enchiladas, seriously. The cheesy salsa of a white enchilada is to die for! Come and try this simple chicken enchilada recipe if you’re curious about how to make enchiladas!
10 8“ tortillas made with flour.
1 medium Pkg. Of cream cheese, let it soften at room temperature.
2 small cans.Of .4 oz.Of green chiles
3 C.Of cooked chicken, shred it before using.
2 C.Of Mexican MIX cheese, grated.
2 C. For chicken broth, I used the low sodium version.
4 T.Of unsalted butter.
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.
I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit.
In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper.
Then, I took a tortilla and filled the chicken mixture with 3 tablespoons, then I put the seam side down in the baking dish. For the leftover tortillas and filling, I repeated the same step.
I melted the butter over medium-high heat in a medium saucepan, then I whisked in the flour and cook until browned, around 2 to 3 minutes.
Then I made sure to season with salt and pepper, then I steadily whisked in the green chiles and chicken broth. I stirred in the remaining 1/2 cream cheese afterward and I cooked until thickened, around 7 mins.
I removed it from the heat immediately and I added the green chili sauce over the enchiladas.
And I topped it up with the remaining cheese.
When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.
I broiled for about 5 minutes until lightly browned.
I took It off from the oven and enable it to rest for 15 to 20 minutes.