Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas offer a delightful fusion of flavors, blending tender shredded chicken, creamy cream cheese, and zesty green chilies, all wrapped in warm flour tortillas and baked to perfection.
This savory dish is a beloved favorite among Mexican cuisine enthusiasts and is sure to tantalize taste buds with its comforting richness and satisfying textures. Whether served as a hearty weeknight dinner or as the centerpiece of a festive gathering, these enchiladas are guaranteed to impress.
Join us as we explore the simple yet delicious steps to create Cream Cheese Chicken Enchiladas that will become a cherished addition to your culinary repertoire.
Ingredients:
8-10 flour tortillas.
1 package (8 ounces) cream cheese, softened, divided into halves.
1-2 (4 ounces) cans of diced green chilies.
3 cups cooked shredded chicken.
2 cups shredded Mexican cheese blend, divided into halves.
2 cups low-sodium chicken broth.
3 tablespoons unsalted butter.
3 tablespoons all-purpose flour.
1 tablespoon lemon juice.
1 teaspoon ground cumin.
1/2 teaspoon chili powder.
Kosher salt and freshly ground black pepper to taste.
Fresh cilantro, for garnish (optional).
Instructions:
Step 1
Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9×13 inch baking dish with nonstick spray.
Step 2
In a mixing bowl, combine half of the softened cream cheese, shredded chicken, 1 cup of shredded cheese, lemon juice, ground cumin, and chili powder. Season with salt and pepper to taste.
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