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Cream Cheese Chicken Enchiladas


Cream Cheese Chicken Enchiladas




o 8-10 flour tortillas

o 1 bundle (8 ounce) cream cheese, room temperature, isolated [1/2 and 1/2]

o 1-2 (4 ounce) cans of green peppers


o 3 mugs cooked ground chicken

o 2 glasses Mexican cheese, ground, isolated [1 container; 1 cup)

o 2 glasses low-sodium chicken broth

o 3 tablespoons of unsalted butter

o 3 tablespoons all-purpose flour


o 1 tablespoon lemon juice

o 1 teaspoon cumin

o 1/2 teaspoon chili powder

o Legitimate salt and naturally ground pepper to taste

o New coriander, decorate, optional


How To Form Cream Cheese Chicken Enchiladas

1. Preheat stove 350 degrees F and oil a 9 x 13 inch preparing dish with a small nonstick spray.

2. In a blending bowl, blend half cream cheese, chicken, glass of cheese, lemon juice, cumin and chili powder, and season with salt and pepper in the event that desired.

3.Take 1 tortilla and fill it with 2-3 tablespoons of the chicken blend, at that point put the crease side on the preparing dish. Rehash with the rest of the tortilla and the filling.

4. In pan on medium warm, break up butter. Beat in flour & cooking for 2-3 minutes, or until brilliant brown.

5. Season with salt and pepper, at that point steadily beat within the chicken and green pepper broth. Include the remaining half of the cream cheese and cook for 5-7 minutes, or until firm.


6. Expel from warm and pour green chilli sauce over the enchiladas.

7. Putting rest cheese on top.

8. Setting preparing dish in broiler and heating for 23-26 minutes.

9.Discretionary: broil for 3-5 minutes, or until it’s light brown.

10. Take it out of the broiler and let it rest for 10-12 minutes

11. Decorate with new coriander, alternatively

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