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Cream Cheese Chicken Enchiladas


Cream Cheese Chicken Enchiladas


8-10 flour tortillas

1 (8 oz.) bundle bargain cream cheese, room temperature, separated [1/2 and 1/2]

1-2 (4 oz.) cans unpracticed chiles

3 glasses cooked chicken, shredded

2 mugs Mexican blend cheese, ground, isolated [1 container; 1 cup]


2 mugs 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 naturally floor pepper, to style

Contemporary cilantro, decorate, elective

Cream Cheese Chicken Enchiladas


Preheat broiler to 350º F and pointlessly oil a 9×13-inch heating dish with non-stick spray.

In a blending bowl, blend collectively 1/2 cream cheese, chicken, 1 glass cheese, lime juice, cumin and chili powder, and season with salt and pepper, on the off chance that desired.


Take 1 tortilla and fill with 2-3 tablespoons chicken combination, at that point put crease angle down in preparing dish.Rehash with remaining tortillas and filling.

In a medium pan over medium-high warmth, mollify butter. Whisk in flour and cook supper for 2-3 minutes, or till brilliant brown.

Season with salt and pepper, at that point continuously whisk in chicken broth and unpracticed chiles. Blend in remaining 1/2 cream cheese and cook supper for 5-7 minutes, or till thickened.

Take absent from warmth and pour unpracticed chile sauce over enchiladas.

High with remaining cheese.


Place heating dish in stove and heat for 22-25 minutes, or till cheese and filling are dissolved and bubbly.

Elective: broil for 3-5 minutes, or till pointlessly browned.

Take absent from stove and let it unwinding and set for 10-12 minutes

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