Are you ready to add a little twist to your traditional chicken enchiladas? These Cream Cheese Chicken Enchiladas are exactly what you need! Packed with flavor and creamy goodness, they are sure to be a hit with your whole family.
Ingredients:
- 8-10 flour tortillas
- 1 package (8 ounce) cream cheese, room temperature, divided [1/2 and 1/2]
- 1-2 (4 ounce) cans of green peppers
- 3 cups cooked grated chicken
- 2 cups Mexican cheese, grated, divided [1 cup; 1 cup)
- 2 cups low-sodium chicken broth
- 3 tablespoons of unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper to taste
- Fresh coriander, garnish, optional
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cream cheese (1/2 package), green peppers, grated chicken, 1 cup of Mexican cheese, lemon juice, cumin, chili powder, salt, and pepper.
- Warm the flour tortillas in the microwave for about 30 seconds to make them easier to work with.
- Divide the chicken mixture evenly among the tortillas and roll them up tightly. Place them seam side down in a greased baking dish.
- In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the chicken broth and bring to a boil.
- Reduce heat and simmer the sauce for about 5 minutes or until it thickens. Stir in the remaining cream cheese and Mexican cheese until melted.
- Pour the sauce over the enchiladas, covering them completely.
- Sprinkle the remaining Mexican cheese on top.
- Bake in the preheated oven for about 30 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Optional: garnish with fresh coriander before serving.
Now, sit back, relax, and enjoy this delicious twist to your favorite chicken enchiladas. You deserve it!
