“Embark on a flavor-packed Tex-Mex journey with our Cream Cheese Chicken Enchiladas. This delectable creation marries the creamy indulgence of cream cheese with the bold and zesty allure of enchiladas, creating a dish that’s as comforting as it is exciting. Imagine tender shreds of chicken, seasoned to perfection and mingling with a luscious mixture of cream cheese, diced green chilies, and aromatic spices. Rolled in flour tortillas and smothered in a vibrant enchilada sauce, each bite offers a symphony of flavors that dance on your taste buds. With every forkful, you’ll savor the harmonious blend of savory creaminess and the tangy kick of enchilada sauce, capturing the essence of both comfort food and the vibrant spirit of Tex-Mex cuisine. Whether enjoyed as a family-friendly dinner, a way to spice up weeknight meals, or a celebration of the art of balancing flavors, our Cream Cheese Chicken Enchiladas promise a culinary adventure that captures the heart and soul of southwestern flavors in every delectable bite.”
Cream Cheese Chicken Enchiladas
10 small soft flour tortillas (you can use corn but I like flour with chicken)
3 tablespoons of flour
2 cups of chicken broth
1 cup sour cream
2 1/2 cups shredded, cooked chicken (we like to use roast chicken)
3 cups Monterey Jack cheese – grated
3 tablespoons of butter
4 oz diced green chiles (I like medium – they’re not spicy at all)
- Preheat oven 350 degrees Combine the shredded chicken and 1 cup of cheese Fill the tortillas with the above mixture and roll each one up then place in a greased 9×13 skillet Melt the butter in a skillet over medium heat Stir in the flour in butter and whisk for 1 minute Heat. Add broth and whisk together.
- Cook over high heat until thick and bubbling. Remove from heat and add sour cream and peppers. (Be careful, it doesn’t get too hot or the sour cream will curdle) Pour the mixture over the enchiladas and add the remaining cheese on top. Bake for 20-23 minutes, then you’ll want to broil for 3 minutes to brown the cheese.
- Enjoy !