CREAM CHEESE CHICKEN ENCHILADAS
HOW TO MAKE CREAM CHEESE CHICKEN ENCHILADAS?
Ingredients
Method
- Step 1:
- I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit.
- Step 2:
- In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper.
- Step 3:
- Then, I took a tortilla and filled the chicken mixture with 3 tablespoons, then I put the seam side down in the baking dish. For the leftover tortillas and filling, I repeated the same step.
- Step 4:
- I melted the butter over medium-high heat in a medium saucepan, then I whisked in the flour and cook until browned, around 2 to 3 minutes.
- Step 5:
- Then I made sure to season with salt and pepper, then I steadily whisked in the green chiles and chicken broth. I stirred in the remaining 1/2 cream cheese afterward and I cooked until thickened, around 7 mins.
- Step 6:
- I removed it from the heat immediately and I added the green chili sauce over the enchiladas.
- Step 7:
- And I topped it up with the remaining cheese.
- Step 8:
- When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.
- Step 9:
- I broiled for about 5 minutes until lightly browned.
- Step 10:
- I took It off from the oven and enable it to rest for 15 to 20 minutes.
- Step 11:
- For garnish, I used fresh cilantro.
- ENJOY IT!
Tips for the Best CREAM CHEESE CHICKEN ENCHILADAS
- Pre-heat & Prep: Always gather all ingredients before cooking cream cheese chicken enchiladas.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
