Cream Cheese Enchiladas

Cream Cheese Enchiladas 

Cream Cheese Enchiladas


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 Cream Cheese Enchiladas 


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

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