Cream Cheese Enchiladas Recipe

Cream Cheese Enchiladas Recipe

Ingredients:

1 package (8 oz) cream cheese, softened

3 cups shredded cooked chicken

2 cups shredded Mexican cheese

3 tablespoons unsalted butter

2 cups chicken broth

1 ( 4 ounces canned diced green chiles

8 corn tortillas (6 inches)

3 tablespoons all-purpose flour

1 tablespoon lemon juice

Optional: 1/2 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish

Optional Toppings: diced tomatoes, sliced ​​olives, sliced ​​jalapenos, chopped scallions

Instructions:

Preheat oven to 350°F (175°C) and grease a 9″ x 13″ baking dish.
In a bowl Mix together half the cream cheese, chicken, 1 cup cheese, lime juice and chili powder (if using). Season to taste.

Fill the tortillas with 2-3 tablespoons of the mixture, roll them up and place them seam side down into the shape.
Melt the butter in a saucepan and add the flour for 2-3 minutes.Season, add chicken broth, green chilies and remaining cream cheese. Cook until thickened.

Pour the green chili sauce over the enchiladas and top with the remaining cheese.
Bake for 20-25 minutes. Optionally grill to obtain a lightly browned surface.Let rest before serving. Garnish with coriander and serve.