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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
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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
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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:
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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.