Cream Cheese Chicken Enchiladas

Get ready to indulge in a flavorful Tex-Mex delight with these Cream Cheese Chicken Enchiladas! Packed with tender chicken, creamy cheese, and zesty green peppers, these enchiladas are guaranteed to satisfy your cravings. Perfect for family dinners or gatherings with friends, this recipe is sure to become a staple in your kitchen.

Ingredients:

• 8-10 flour tortillas
• 1 package (8 ounces) cream cheese, divided (room temperature)
• 1-2 cans (4 ounces each) green peppers
• 3 cups cooked grated chicken
• 2 cups Mexican cheese, grated, divided
• 2 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground pepper to taste
• Fresh coriander for garnish (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F and grease a 9 x 13 inch baking dish with nonstick spray.
2. Prepare the Filling: In a mixing bowl, combine half of the cream cheese, cooked chicken, 1 cup of grated Mexican cheese, lemon juice, cumin, chili powder, and season with salt and pepper to taste.
3. Assemble the Enchiladas: Take one tortilla and fill it with 2-3 tablespoons of the chicken mixture, then roll it up and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
4. Prepare the Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 2-3 minutes, or until golden brown. Season with salt and pepper, then gradually whisk in the chicken broth and green peppers. Add the remaining half of the cream cheese and cook for 5-7 minutes, or until thickened.
5. Assemble and Bake: Pour the green chili sauce over the assembled enchiladas. Sprinkle the remaining grated Mexican cheese over the top. Place the baking dish in the preheated oven and bake for 23-26 minutes, or until the cheese is melted and bubbly.
6. Optional Broil: For a golden brown finish, you can broil the enchiladas for 3-5 minutes after baking.
7. Serve: Remove the enchiladas from the oven and let them rest for 10-12 minutes before serving. Garnish with fresh coriander if desired.

Recipe Tips:

• Customize the filling by adding ingredients like black beans, corn, or diced tomatoes for extra flavor and texture.
• Use corn tortillas for a gluten-free option.
• Make-ahead tip: You can assemble the enchiladas in advance and refrigerate them until ready to bake. Adjust the baking time as needed if baking from chilled.