Cream Cheese Enchiladas embody a rich, velvety fusion of flavors and textures. Tender corn tortillas wrap around a decadent filling: creamy cream cheese, shredded chicken, and melted Mexican cheese. Savory chicken broth and diced green chilies add depth, while lime juice provides a subtle zing. A smooth, creamy sauce blankets the rolled enchiladas, infused with the subtle tang of cream cheese. Each bite transports you to the heart of Mexican cuisine, with comforting, indulgent flavors. The combination is pure bliss: creamy, cheesy, savory, and satisfying!
Ingredients:
• 1 package cream cheese (8 oz), softened
• 3 cups shredded cooked chicken🍗
• 2 cups shredded Mexican cheese
• 3 tablespoons unsalted butter🧈
• 2 cups chicken broth🥣
• 1 can diced green chiles(4 oz)
• 8 corn tortillas (6-inches)🌽🫓
• 3 tablespoons all-purpose flour
• 1 tablespoon lime juice🍋
• Optional:
– 1/2 teaspoon chili powder
– Salt and pepper to taste🧂
– Fresh cilantro for garnish
• Optional toppings:
– Diced tomatoes🍅
– Sliced olives🫒
– Sliced jalapeños
– Chopped green onions
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat.
3. Add flour; whisk to combine.
4. Gradually pour in chicken broth, whisking continuously.
5. Bring mixture to a simmer; cook until thickened.
6. Remove from heat; stir in softened cream cheese.
7. Add shredded chicken, Mexican cheese, diced green chiles, and lime juice.
8. Season with salt, pepper, and optional chili powder.
9. Dip tortillas in sauce; fill with chicken mixture.
10. Roll enchiladas; place seam-side down in baking dish.
11. Pour remaining sauce over enchiladas.
12. Top with additional cheese.
13. Bake 25-30 minutes or until hot and bubbly.
14. Garnish with cilantro and desired toppings.
Timings:
• Prep Time: 20-25 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-55 minutes
Servings:
Each serving would likely consist of 1-2 enchiladas, serving 4-6 people (depending on serving size).
Calories:
Approximately 450-600 per serving.