8-10 flour tortillas
1 (8 oz.) package cream cheese, at room temperature, divided into two halves
1-2 (4 oz.) cans green chiles
3 cups cooked, shredded chicken
2 cups grated Mexican blend cheese, divided into two 1-cup portions
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper, to taste
Fresh cilantro for garnish (optional)
Preheat your oven to 350º F (175º C) and lightly grease a 9×13-inch baking dish.
In a bowl, mix half of the cream cheese, shredded chicken, 1 cup of cheese, lime juice, cumin, chili powder, salt, and pepper.
Fill each tortilla with 2-3 tablespoons of the chicken mixture, roll them up, and place seam-side down in the baking dish.
Melt butter in a saucepan over medium-high heat. Whisk in flour and cook until golden (about 2-3 minutes).
Season with salt and pepper, then gradually add chicken broth and green chiles, stirring continuously.
Mix in the remaining half of the cream cheese and cook until the sauce thickens (5-7 minutes).
Pour the green chile sauce over the enchiladas and top with the remaining cheese.
Bake for 22-25 minutes until the cheese is melted and bubbly. Optional: Broil for 3-5 minutes for a lightly browned top.
Let it rest for 10-12 minutes before serving. Garnish with fresh cilantro, if desired.
Enjoy your homemade chicken enchiladas with a creamy green chile sauce!
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