Instructions:
Step 1: Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Prepare the Filling:
- In a large mixing bowl, combine half of the cream cheese (4 oz.), shredded chicken, green chiles, and 1 cup of grated Mexican blend cheese. Mix until well combined.
Step 3: Fill the Tortillas:
- Spoon the chicken and cheese mixture evenly onto each flour tortilla. Roll up the tortillas and place them seam side down in the prepared baking dish.
Step 4: Make the Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown and fragrant.
- Gradually whisk in the chicken broth, lime juice, cumin, chili powder, salt, and pepper. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Stir in the remaining cream cheese (4 oz.) until melted and smooth.
Step 5: Pour Sauce Over Enchiladas:
- Pour the creamy sauce over the assembled enchiladas in the baking dish, ensuring they are evenly coated.
Step 6: Bake:
- Sprinkle the remaining 1 cup of grated Mexican blend cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Step 7: Garnish and Serve:
- Remove the foil from the baking dish and garnish the enchiladas with fresh cilantro, if desired.
- Serve the Cream Cheese Chicken Enchiladas hot, with your favorite toppings such as sour cream, salsa, or guacamole.
Cook’s Notes and Variations:
- Add Vegetables: Enhance the filling with diced bell peppers, onions, or spinach for added flavor and nutrition.
- Protein Variation: Substitute shredded beef, pork, or tofu for the chicken for a different twist on these enchiladas.
- Spice Level: Adjust the amount of green chiles and chili powder to suit your preference for heat.
FAQs:
Q: Can I use corn tortillas instead of flour tortillas?
A: Yes, you can use corn tortillas for a gluten-free version of this recipe. Just warm them slightly before filling and rolling to prevent cracking.
Q: Can I make these enchiladas ahead of time?
A: Yes, assemble the enchiladas up to a day in advance and refrigerate them until ready to bake. Allow them to come to room temperature before baking as directed.
Q: Can I freeze leftover enchiladas?
A: Absolutely! Wrap individual enchiladas or the entire baking dish tightly in aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
Q: What can I serve with these enchiladas?
A: These enchiladas pair well with a variety of side dishes such as Mexican rice, refried beans, or a crisp green salad.
Q: Is there a dairy-free version of this recipe?
A: Yes, you can use dairy-free cream cheese and shredded cheese alternatives to make a dairy-free version of these enchiladas.
Keto and Low-Carb Versions:
- Tortillas: Use low-carb or keto-friendly tortillas made from almond flour or coconut flour.
- Flour Thickener: Substitute almond flour or coconut flour for the all-purpose flour in the sauce to reduce the carb content.
- Dairy: Choose full-fat dairy options such as cream cheese and cheese for a higher fat content and lower carb count.
In conclusion, Cream Cheese Chicken Enchiladas are a deliciously creamy and satisfying dish perfect for any occasion. With their tender chicken, gooey cheese, and flavorful sauce, they’re sure to become a family favorite. Whether for dinner tonight or meal prepping for the week ahead, these enchiladas are guaranteed to please. Enjoy!