Cream Cheese Enchiladas
Ingredients:
1 package (8 ounces) cream cheese, softened
3 cups cooked shredded chicken
2 cups grated Mexican cheese
3 tablespoons unsalted butter
2 cups chicken soup
1 can (4 oz) diced green chile
8 (6 inch) corn tortillas
3 tablespoons all-purpose flour
1 tablespoon lime juice
Optional: 1/2 teaspoon chili powder
salt and pepper taste
fresh coriander for garnish
Optional toppings: diced tomatoes, sliced olives, sliced jalapenos, chopped green onions
Cream Cheese Enchiladas 
Instructions:
Preheat oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
In a bowl, combine half the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using). Season to taste.
Fill tortillas with 2-3 tablespoons of mixture, roll and place seam side down in pan.
Melt the butter in a saucepan, add the flour and stir for 2-3 minutes. Season and add chicken broth, green chili peppers, and remaining cream cheese. Boil until thickened.
Pour the green chile sauce over the enchiladas and top with the remaining cheese.
Bake for 20-25 minutes. If necessary, grill to lightly brown the surface. Let it rest before eating. Garnish with coriander and serve