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.
Step 3
Place about 2-3 tablespoons of the chicken mixture onto each tortilla and roll it up tightly.
Step 4
Arrange the rolled tortillas seam-side down in the prepared baking dish.
Step 5
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes until golden brown.
Step 6
Season the flour mixture with salt and pepper, then gradually whisk in the chicken broth until smooth.
Step 7
Stir in the remaining half of the softened cream cheese and cook for 5-7 minutes until thickened.
Step 8
Remove the sauce from heat and stir in the diced green chilies.
Step 9
Pour the green chili sauce evenly over the enchiladas in the baking dish.
Step 10
Sprinkle the remaining shredded cheese on top.
Step 11
Bake in the preheated oven for 23-26 minutes, or until the cheese is melted and bubbly.
Step 12
Optional: Broil for an additional 3-5 minutes until the cheese is lightly browned.
Step 13
Remove from the oven and let the enchiladas rest for 10-12 minutes before serving.
Step 14
Garnish with fresh cilantro, if desired, before serving. Enjoy your Cream Cheese Chicken Enchiladas!