If you’re looking for a creamy, cheesy, and utterly delicious meal, you’ve come to the right place. These Cream Cheese Chicken Enchiladas are like a warm hug for your taste buds, and they’re surprisingly simple to make.
Whether you’re cooking for your family, friends, or just yourself, these enchiladas are sure to be a hit. So, grab your apron, and let’s dive into this mouthwatering recipe!
- 8-10 flour tortillas
- 8 oz cream cheese, divided (½ and ½)
- 4 oz cans of green peppers
- 3 cups cooked grated chicken
- 2 cups Mexican cheese, grated, divided (1 cup and 1 cup)
- 2 cups low-sodium chicken broth
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1 tsp cumin
- 1/2 tsp chili powder
- Kosher salt and freshly ground pepper to taste
- Fresh coriander for garnish (optional)
How To Make Cream Cheese Chicken Enchiladas:
Step 1: Preparing the oven and baking dish
Preheat your oven to 350°F.
Lightly grease a 9 x 13 inch baking dish with nonstick spray.
Step 2: Making the filling
In a mixing bowl, combine half of the cream cheese, cooked chicken, 1 cup of shredded cheese, lemon juice, cumin, and chili powder.
Season the mixture with salt and pepper to taste.
Step 3: Assembling the enchiladas
Take a tortilla and place 2-3 tablespoons of the chicken mixture on it.
Roll up the tortilla and position it seam side down in the prepared baking dish.
Repeat this process for the remaining tortillas and filling.
Step 4: Preparing the sauce
In a saucepan over medium heat, melt the butter.
Stir in the all-purpose flour and cook for 2-3 minutes or until it becomes golden brown. Season the mixture with salt and pepper.
Gradually whisk in the chicken and green pepper broth. Add the remaining half of the cream cheese. Cook the mixture for 5-7 minutes, allowing it to thicken.
Step 5: Adding the sauce and cheese
Remove the saucepan from the heat. Pour the green chili sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese on top of the enchiladas.
Step 6: Baking and finishing
Place the baking dish in the preheated oven. Bake for 23-26 minutes, ensuring the enchiladas are heated through and the cheese is melted and bubbly.
For an optional golden brown finish, roast for an additional 3-5 minutes.
Once done, remove from the oven and let it rest for 10-12 minutes.
Step 7: Serving
Optionally, garnish with fresh coriander. Your Cream Cheese Chicken Enchiladas are now ready to be enjoyed!