Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Servings: 4 | Prep Time: 20 mins | Cook Time: 25 mins

🧀 Ingredients:

8 oz cream cheese, softened

3 cups cooked, shredded chicken (rotisserie works great)

2 cups shredded Mexican cheese blend

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups chicken broth

1 can (4 oz) diced green chiles

8 corn tortillas (6-inch)

1 tablespoon lime juice

½ teaspoon chili powder (optional, for a little kick)

Salt and pepper to taste

Optional garnishes: chopped fresh cilantro, diced tomatoes, sliced olives, jalapeños, green onions

👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. In a large bowl, mix shredded chicken with cream cheese and 1 cup of the shredded cheese. Stir in lime juice, chili powder (if using), and season with salt and pepper. Set aside.

3. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.

4. Slowly add chicken broth while whisking constantly until smooth. Let it simmer and thicken for 3–5 minutes.

5. Stir in diced green chiles and simmer for another 2 minutes. Season with salt and pepper to taste. Remove from heat.

6. Warm tortillas (in the microwave or skillet) until soft and pliable. Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in the baking dish.

7. Pour the creamy green chile sauce over the enchiladas. Sprinkle remaining 1 cup of cheese over the top.

8. Bake uncovered for 20–25 minutes or until cheese is melted and bubbly.

9. Garnish with chopped cilantro and your choice of toppings before serving.

🔥 Pro Tip:

Add sautéed onions or a little salsa verde to the filling for even more flavor!