Cream Cheese Chicken Enchiladas
Ingredients:
8-10 flour tortillas
1 (8 oz.) bundle cream cheese, room temperature, separated [1/2 and 1/2]
1-2 (4 oz.) cans green chiles
3 glasses cooked chicken, shredded
2 mugs Mexican mix cheese, ground, separated [1 container; 1 cup]
2 glasses low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and naturally ground pepper, to taste
Fresh cilantro, decorate, optional
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PREPARATION
Preheat stove to 350º F and softly oil a 9×13-inch heating dish with non-stick spray.
In a blending bowl, blend together 1/2 cream cheese, chicken, 1 container cheese, lime juice, cumin and chili powder, and season with salt and pepper, in the event that desired.
Take 1 tortilla and fill with 2-3 tablespoons chicken blend, at that point put crease side down in heating dish.Rehash with remaining tortillas and filling.
In a medium pan over medium-high warm, dissolve butter. Whisk in flour and cook for 2-3 minutes, or until brilliant brown.
Season with salt and pepper, at that point continuously whisk in chicken broth and green chiles. Mix in remaining 1/2 cream cheese and cook for 5-7 minutes, or until thickened.
Remove from warm and pour green chile sauce over enchiladas.
Top with remaining cheese.
Place preparing dish in stove and prepare for 22-25 minutes, or until cheese and filling are liquefied and bubbly.
Optional: broil for 3-5 minutes, or until softly browned.
Remove from stove and let it rest and set for 10-12 minutes
Garnish with new cilantro, optional
Enjoy !
