Craving a Tex-Mex comfort food fix? These creamy chicken enchiladas are sure to hit the spot. Packed with flavorful shredded chicken, a creamy green chile sauce, and melty cheese, this recipe is easy to follow and delivers big on taste.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 oz package |
| Cooked, shredded chicken | 3 cups |
| Mexican cheese, shredded | 2 cups |
| Unsalted butter | 3 tablespoons |
| Chicken broth | 2 cups |
| Diced green chiles (4 oz can) | 1 can |
| Corn tortillas (6-inch) | 8 |
| All-purpose flour | 3 tablespoons |
| Lime juice | 1 tablespoon |
| Chili powder (optional) | 1/2 teaspoon |
| Salt and pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
| Toppings (optional) | Diced tomatoes, sliced olives, sliced jalapeños, chopped green onions |
Instructions:
- Preheat and prep: Turn your oven on to 350°F (175°C) and grease your 9×13-inch casserole dish.
- Make the filling:Â In a bowl, combine half the softened cream cheese, shredded chicken, 1 cup of the Mexican cheese, lime juice, and chili powder (if using). Season with salt and pepper to taste.
- Fill and roll:Â Spread 2-3 tablespoons of the filling onto each tortilla. Roll them up tightly and place them seam side down in the greased casserole dish.
- Sauté and simmer: In a saucepan, melt the butter. Whisk in the flour for 2-3 minutes, then season with salt and pepper. Gradually whisk in the chicken broth and bring to a simmer. Add the diced green chiles and remaining cream cheese. Cook until the sauce thickens.
- Assemble and bake:Â Pour the green chile sauce over the enchiladas in the dish. Top with the remaining shredded Mexican cheese. Bake for 20-25 minutes. For an extra-crisp top, you can broil for a few minutes at the end.
- Rest and serve: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro (optional) and your favorite toppings like diced tomatoes, olives, jalapeños, or green onions.