Cream Cheese Chicken Enchiladas

 Ingredients:

• 8-10 flour tortillas
• 1 (8 oz.) package cream cheese, softened (room temperature), divided [1/2 cup and 1/2 cup]
• 1-2 (4 oz.) cans green chiles, rinsed and drained
• 3 cups cooked chicken, shredded
• 2 cups Mexican blend cheese, shredded, divided [1 cup and 1 cup]
• 2 cups low-sodium chicken broth
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish (optional)

Preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. In a medium bowl, combine 1/2 cup of the cream cheese, cooked chicken, 1 cup of the shredded Mexican cheese, lime juice, cumin, chili powder, salt, and pepper to taste. Mix well.
3. To assemble the enchiladas, place a tortilla on a flat surface. Spoon about 2-3 tablespoons of the chicken mixture into the center of the tortilla. Spread the chicken mixture evenly across the tortilla, leaving a 1-inch border around the edges. Roll up the tortilla tightly, starting at one end and working your way to the other. Place the rolled-up tortilla in the prepared baking dish, seam side down. Repeat with the remaining tortillas and chicken mixture.
4. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, or until golden brown. Season with salt and pepper to taste.
5. Gradually whisk in the chicken broth and green chiles until smooth. Bring the mixture to a boil, then reduce heat to low and simmer for 5-7 minutes, or until thickened.
6. Remove the saucepan from the heat and stir in the remaining 1/2 cup of cream cheese until melted and smooth.
7. Pour the green chile sauce over the enchiladas in the baking dish. Top with the remaining 1 cup of shredded Mexican cheese.
8. Bake for 22-25 minutes, or until the cheese is melted and bubbly.
9. Let the enchiladas cool for 10-12 minutes before serving. Garnish with fresh cilantro, if desired.

Safety guidelines:

• Be careful not to overcook the chicken, as this can make it dry and tough.
• Make sure to cook the flour and butter mixture until it is golden brown, but not burned. This will help to give the enchiladas a rich flavor.
• Be careful not to overcrowd the baking dish when assembling the enchiladas. This can prevent them from cooking evenly.
• Let the enchiladas cool for a few minutes before serving, as this will make them easier to handle.

Enjoy!