8-10 flour tortillas
1 (8oz) package cream cheese, room temp. Divided 1/2 and 1/2.
1-2 (4oz) can 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 flower
1 tablespoon lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
kosher salt and freshly ground pepper to taste
fresh cilantro, garnish, optional
Preheat oven to 350 and lightly grease a 9x13 baking dish
In a mixing bowl, stir together 1/2 cream cheese, chicken, 1 cup cheese, lime juice, cumin and chili powder. Season with salt and pepper.
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 med-high heat, melt butter. Whisk in flour and cook for 2-3 min 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)
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