Cream Cheese Chicken Enchiladas


8-10 flour tortillas

1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]

1-2 (4 oz.) cans green chiles

3 cups cooked chicken, shredded

2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]

2 cups low-sodium chicken broth

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground pepper, to taste

Fresh cilantro, garnish, optional



Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.


In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired.


Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling.


In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown.


Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining 1/2 cream cheese and cook for 5-7 minutes, or until thickened.


Remove from heat and pour green chile sauce over enchiladas.


Top with remaining cheese.


Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly.


Optional: broil for 3-5 minutes, or until lightly browned.


Remove from oven and let it rest and set for 10-12 minutes

Garnish with fresh cilantro, optional


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