Description
Every bite of these enchiladas is a symphony of flavors and textures, with the slight tang of lime juice and the optional hint of chili powder adding depth to the creamy, cheesy filling. Whether it’s a casual weeknight dinner, a festive gathering, or simply a craving for something deliciously comforting, these enchiladas are sure to satisfy. Garnished with fresh cilantro and your choice of toppings, they are a customizable, crowd-pleasing meal that will have everyone asking for seconds.
Ingredients
1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken
2 cups shredded Mexican cheese
3 tablespoons unsalted butter
2 cups chicken broth
1 (4 oz) can diced green chiles
8 (6-inch) corn tortillas
3 tablespoons all-purpose flour
1 tablespoon lime juice
Optional: 1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro as garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using) in a bowl. Season with salt and pepper.
Fill each tortilla with 2-3 tablespoons of the chicken mixture, roll tightly, and place seam side down in the prepared dish.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until golden. Gradually add chicken broth, stirring continuously. Add green chiles and remaining cream cheese. Cook until the sauce thickens.
Pour the sauce over the enchiladas and sprinkle the remaining cheese on top.
Bake for 20-25 minutes, until cheese is bubbly and golden. For a crispy top, broil for the last few minutes.
Let cool slightly and garnish with fresh cilantro before serving. Add optional toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 600