CREAM CHEESE CHICKEN ENCHILADAS

INGREDIENTS:

10 8“ tortillas made with flour.

1 medium Pkg. Of cream cheese, let it soften at room temperature.

2 small cans.Of .4 oz.Of green chiles

3 C.Of cooked chicken, shred it before using.

2 C.Of Mexican MIX cheese, grated.

2 C. For chicken broth, I used the low sodium version.

4 T.Of unsalted butter.

3 T.Of all-purpose flour.

1 small lime juice.

1 t.Of cumin.

1/2 t.Of chili powder.

1/2 t.Of Kosher salt.

1/2 t.Of freshly ground pepper.

For garnish: Fresh cilantro.

METHOD:

1. I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit.

2. In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper.

3. Then, I took a tortilla and filled the chicken mixture with 3 tablespoons, then I put the seam side down in the baking dish. For the leftover tortillas and filling, I repeated the same step.

4. I melted the butter over medium-high heat in a medium saucepan, then I whisked in the flour and cook until browned, around 2 to 3 minutes.

5. Then I made sure to season with salt and pepper, then I steadily whisked in the green chiles and chicken broth. I stirred in the remaining 1/2 cream cheese afterward and I cooked until thickened, around 7 mins.

6. I removed it from the heat immediately and I added the green chili sauce over the enchiladas.

7. And I topped it up with the remaining cheese.

8. When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.

9. I broiled for about 5 minutes until lightly browned.

10. I took It off from the oven and enable it to rest for 15 to 20 minutes.

11. For garnish, I used fresh cilantro.

12. Enjoy your cream cheese chicken enchiladas.