Cream Cheese Enchiladas

Ingredients

8 to 10 flour tortillas

1 package cream cheese, 8 ounces, softened to room temperature and divided in half

1 to 2 cans diced green chiles, 4 ounces each

3 cups cooked shredded chicken

2 cups grated Mexican blend cheese, divided

2 cups low-sodium chicken broth

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon lime juice

1 teaspoon ground cumin

1/2 teaspoon chili powder

Kosher salt, to taste

Freshly ground black pepper, to taste

Fresh cilantro, optional for garnish

Preheat the oven to 350°F.

Lightly coat a 9×13-inch baking dish with nonstick cooking spray and set it aside.

In a mixing bowl, combine half of the cream cheese with the shredded chicken, 1 cup of Mexican blend cheese, lime juice, cumin, and chili powder.

Season with kosher salt and freshly ground black pepper if desired.

Place one flour tortilla on a flat surface.

Add 2 to 3 tablespoons of the chicken mixture to the center of the tortilla.

Roll the tortilla tightly and place it seam-side down in the prepared baking dish.

Repeat with the remaining tortillas and filling.

In a medium saucepan over medium-high heat, melt the butter.

Whisk in the flour and cook for 2 to 3 minutes, or until the mixture turns lightly golden.

Season with salt and pepper.

Slowly whisk in the chicken broth until smooth.

Stir in the green chiles and the remaining half of the cream cheese.

Cook for 5 to 7 minutes, stirring often, until the sauce thickens.

Remove the sauce from the heat.

Pour the green chile cream sauce evenly over the enchiladas.

Sprinkle the remaining 1 cup of Mexican blend cheese over the top.

Bake for 22 to 25 minutes, or until the enchiladas are hot, melted, and bubbly.

For a lightly browned top, broil for 3 to 5 minutes, watching carefully.

Remove from the oven and let the enchiladas rest for 10 to 12 minutes before serving.

Garnish with fresh cilantro if desired.