Liên Vân
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Thursday 29 October 2026 13:10:48 GMT
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![Cream Cheese Enchiladas RECIPE-COOKING WITH BRIGHT EYES INGREDIENTS 8-10 flour tortillas 1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2] 1-2 (4 oz.) cans green chiles 3 cups cooked chicken, shredded 2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup] 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, garnish, optional PREPARATION Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder, and season with salt and pepper, if desired. Take 1 tortilla and fill with 2-3 tablespoons chicken mixture, then place seam side down in baking dish. Repeat with remaining tortillas and filling. In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 2-3 minutes, or until golden brown. Season with salt and pepper, then gradually whisk in chicken broth and green chiles. Stir in remaining 1/2 cream cheese and cook for 5-7 minutes, or until thickened. Remove from heat and pour green chile sauce over enchiladas. Top with remaining cheese. Place baking dish in oven and bake for 22-25 minutes, or until cheese and filling are melted and bubbly. Optional: broil for 3-5 minutes, or until lightly browned. Remove from oven and let it rest and set for 10-12 minutes garnish with fresh cilantro, optional](/video/cover/7706179813605674254.webp)
