Ingredients:<\/p>\n\n\n\n
1 (8 oz) package cream cheese, softened<\/p>\n\n\n\n
3 cups shredded cooked chicken<\/p>\n\n\n\n
2 cups shredded Mexican cheese<\/p>\n\n\n\n
3 tablespoons unsalted butter<\/p>\n\n\n\n
2 cups chicken broth<\/p>\n\n\n\n
1 (4 oz) can diced green chiles<\/p>\n\n\n\n
8 (6-inch) corn tortillas<\/p>\n\n\n\n
3 tablespoons all-purpose flour<\/p>\n\n\n\n
1 tablespoon lime juice<\/p>\n\n\n\n
Optional: 1\/2 teaspoon chili powder<\/p>\n\n\n\n
Salt and pepper to taste<\/p>\n\n\n\n
Fresh cilantro for garnish<\/p>\n\n\n\n
Optional toppings: diced tomatoes, sliced olives, sliced jalape\u00f1os, chopped green onions<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
Preheat the oven to 350\u00b0F (175\u00b0C) and grease a 9\u00d713-inch casserole dish.<\/p>\n\n\n\n
In a bowl, combine half of the cream cheese, chicken, 1 cup of cheese, lime juice, and chili powder (if using).<\/p>\n\n\n\n
Season to taste.<\/p>\n\n\n\n
Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.<\/p>\n\n\n\n
In a saucepan, melt butter, whisk in flour for 2-3 minutes.<\/p>\n\n\n\n
Season, add chicken broth, green chiles, and the remaining cream cheese. Cook until thickened.<\/p>\n\n\n\n
Pour the green chile sauce over enchiladas and top with the remaining cheese.<\/p>\n\n\n\n
Bake for 20-25 minutes.<\/p>\n\n\n\n
Optionally, broil for a lightly browned top. Allow it to rest before serving.<\/p>\n\n\n\n
Garnish with cilantro and serve.<\/p>\n\n\n\n
For perfect cream cheese enchiladas, warm the tortillas before filling to prevent cracking, and consider lightly frying them for better texture.<\/p>\n\n\n\n
Use rotisserie chicken to save time, and customize the filling with extras like black beans, saut\u00e9ed veggies, or corn.<\/p>\n\n\n\n
Adjust the spice level by adding jalape\u00f1os or cayenne for heat, or keep it mild with less chili powder.<\/p>\n\n\n\n
Ensure the sauce is the right consistency\u2014thin it with broth if too thick or simmer longer if too thin.<\/p>\n\n\n\n
Assemble the enchiladas ahead of time or freeze them for convenience, and bake directly from frozen, adding extra time if needed.<\/p>\n\n\n\n
Pair with Mexican rice, beans, or a fresh salad, and finish with toppings like sour cream, avocado, or queso fresco for a delicious meal.<\/p>\n\n\n\n
To store cream cheese enchiladas, refrigerate leftovers in an airtight container or tightly cover the casserole dish with foil or plastic wrap for up to 3-4 days.<\/p>\n\n\n\n
For longer storage, freeze unbaked or baked enchiladas by wrapping them tightly with plastic wrap and foil, then store them in the freezer for up to 2 months.<\/p>\n\n\n\n
To reheat, warm refrigerated enchiladas in a 350\u00b0F (175\u00b0C) oven for 15-20 minutes or microwave individual portions until heated through.<\/p>\n\n\n\n
If frozen, bake directly at 350\u00b0F for 35-45 minutes, covering with foil to prevent drying, until thoroughly warmed.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 (8 oz) package cream cheese, softened 3 cups shredded cooked chicken 2 cups shredded Mexican cheese 3 tablespoons…<\/p>\n","protected":false},"author":1,"featured_media":3226,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n