Cream Cheese Chicken Enchiladas
Creamy chicken enchiladas filled with shredded chicken, cream cheese, and Mexican-style cheese, then baked under a smooth homemade green chile cream sauce.
Equipment
- 1 9×13-inch baking dish
- 1 Large mixing bowl
- 1 Medium saucepan
- 1 Whisk
Ingredients
- 8 to 10 flour tortillas
- 8 ounces cream cheese softened and divided
- 1 to 2 4-ounce cans diced green chiles mild or hot
- 3 cups cooked shredded chicken rotisserie chicken works well
- 2 cups shredded Mexican-style cheese divided
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground black pepper to taste
- Fresh cilantro optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the shredded chicken with half of the softened cream cheese, 1 cup of shredded cheese, lemon juice, cumin, chili powder, salt, and black pepper.
- Spoon about 2 to 3 tablespoons of filling down the center of each tortilla. Roll snugly and arrange seam-side down in the prepared baking dish.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes until smooth and lightly golden.
- Gradually whisk in the chicken broth. Stir in the diced green chiles and the remaining cream cheese. Cook for 5 to 7 minutes, stirring often, until the sauce is smooth and lightly thickened. Season to taste.
- Pour the creamy green chile sauce evenly over the rolled enchiladas and sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake for 23 to 26 minutes, until the sauce is bubbling and the enchiladas are hot through the center. Broil briefly at the end if you want more color.
- Let the enchiladas rest for about 10 minutes before serving. Garnish with cilantro if desired.
Notes
Use softened cream cheese so it melts smoothly. Add the chicken broth gradually while whisking to prevent lumps. Rotisserie chicken is an easy shortcut, but remove excess skin and pooled juices before shredding.