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There’s something incredibly comforting about knowing you have a tried-and-true recipe that delivers a hit every time. Cream Cheese Chicken Enchiladas are just that kind of dish, with their perfect blend of creamy, cheesy goodness and a touch of spice.
Why You’ll Love This Recipe
Who can resist melted, gooey cheese? These enchiladas feature golden Mexican cheese both on top and inside, combined with rich cream cheese and hearty chicken seasoned with warm spices and cool lime juice. Plus, the Latin flavors are vibrant without being overly spicy. The fresh lime juice balances the cumin and chili powder, while canned green chiles add a mild yet flavorful punch. Rolling the enchiladas is quick once you get the hang of it. They can be prepped ahead of time, making them perfect for a crowd or a quick weekday meal.
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Mixing bowl
- Medium saucepan
- Whisk
- Oven
Ingredients
- 8-10 flour tortillas
- 1 (8 oz.) package cream cheese, room temperature, divided (1/2 and 1/2)
- 1-2 (4 oz.) cans green chiles
- 3 cups cooked chicken, shredded
- 2 cups Mexican blend cheese, grated, divided (1 cup; 1 cup)
- 2 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
- Fresh cilantro, garnish, optional
Step-by-Step Instructions
- Preheat your oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a mixing bowl, combine 1/2 of the cream cheese, shredded chicken, 1 cup of cheese, lime juice, cumin, and chili powder. Season with salt and pepper if desired.
- Take one tortilla and fill it with 2-3 tablespoons of the chicken mixture. Place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
- In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, or until golden brown.
- Season with salt and pepper, then gradually whisk in the chicken broth and green chiles. Stir in the remaining 1/2 of the cream cheese and cook for 5-7 minutes, or until thickened.
- Remove from heat and pour the green chile sauce over the enchiladas.
- Top with the remaining cheese.
- Bake in the oven for 22-25 minutes, or until the cheese and filling are melted and bubbly. Optionally, broil for 3-5 minutes, or until lightly browned.
- Remove from the oven and let it rest for 10-12 minutes.
- Garnish with fresh cilantro if desired.
Tips for Success
- Ensure the cream cheese is at room temperature for easy mixing.
- Don’t overfill the tortillas to prevent them from tearing.
- Let the enchiladas rest before serving to allow the flavors to meld.
Additional Tips or Variations
Try adding black beans or corn to the filling for extra texture and flavor. For a spicier version, add jalapeños or use a spicier cheese blend.
Nutritional Highlights (Per Serving)
- Calories: Approx. 400
- Protein: 25g
- Carbohydrates: 20g
- Fat: 25g
Frequently Asked Questions (FAQ)
Can I use corn tortillas instead?
Yes, corn tortillas can be used, but you may need to heat them slightly before rolling to prevent tearing.
Can this be made ahead of time?
Absolutely! Assemble the enchiladas and cover them in the fridge overnight or freeze them for later use.
Conclusion
These Cream Cheese Chicken Enchiladas are a delightful fusion of creamy, cheesy, and flavorful goodness that’s bound to become a favorite in your home. Give this recipe a try, and be sure to share your experiences and any creative twists you come up with!
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