Ingredients:
- 1 (8 oz) package cream cheese, softened
- 3 cups shredded cooked chicken
- 2 cups shredded Mexican cheese
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 1 (4 oz) can diced green chiles
- 8 (6-inch) corn tortillas
- 3 tablespoons all-purpose flour
- 1 tablespoon lime juice
- Optional: 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro as garnish
- Optional toppings: diced tomatoes, sliced olives, sliced jalapeños, chopped green onions
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
2. Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using) in a bowl. Season.
2. Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.
3. Melt butter in a saucepan, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and remaining cream cheese. Cook until thickened.
4. Pour the green chile sauce over enchiladas and top with remaining cheese.
5. Bake for 20-25 minutes. Optionally, broil for a lightly browned top.
Let rest before serving. Garnish with cilantro, and serve.
