This was so tasty, we rushed to eat seconds before it ran out

These Cream Cheese Enchiladas are a creamy and flavorful twist on a classic Mexican dish. Softened cream cheese is combined with shredded chicken and cheese, rolled in corn tortillas, and smothered in a delicious homemade green chile sauce. They’re a comforting and satisfying meal that’s perfect for family dinners.

Enchiladas:

Green Chile Sauce:

Garnish & Optional Toppings:

Instructions:

1. Preheat oven and prepare dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Prepare the filling: In a bowl, mix together half of the softened cream cheese, the shredded cooked chicken, 1 cup of the shredded Mexican cheese, the lime juice, and chili powder (if using). Season with salt and pepper to taste.
3. Fill the tortillas: Spoon 2-3 tablespoons of the chicken mixture into the center of each corn tortilla. Roll up the tortillas and place them seam side down in the prepared baking dish.
4. Make the green chile sauce: In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly. Season with salt and pepper to taste. Gradually whisk in the chicken broth and diced green chiles. Add the remaining half of the cream cheese and cook, stirring constantly, until the sauce is smooth and thickened.
5. Assemble and bake: Pour the green chile sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Mexican cheese over the top of the sauce.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
7. Broil (optional): For a lightly browned top, you can optionally broil for 1-2 minutes at the end of baking, watching closely to prevent burning.
8. Rest and serve: Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro. Serve hot with optional toppings such as diced tomatoes, sliced olives, sliced jalapeños, and chopped green onions.