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Cream Cheese Chicken Enchiladas


Cream Cheese Chicken Enchiladas


Brighten up your dinner  with these delicious Cream Cheese Chicken Enchiladas that are sure to become a family favorite!


8-10 flour tortillas

1 package (8 ounces) cream cheese, room temperature, divided [1/2 and 1/2]


1-2  cans (4 ounces) green peppers

3 cups grated, cooked Chicken

2 cups grated Mexican cheese,  divided [1 cup; 1 cup]

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 cilantro, garnish, optional

Prepare like this Make Chicken Enchiladas with Cream Cheese:

Preheat the oven to 350 degrees F and grease a 9×13 inch baking dish with some spray. Non-stick coating.

In a  bowl, combine half  the cream cheese, chicken, 1 cup  cheese, lemon juice, cumin and chili powder. Season with salt and pepper.

Take a tortilla, fill it with 2-3 tablespoons of the chicken mixture, then place it seam side down in the baking dish.Repeat with  remaining tortillas and filling.


Melt the butter in a saucepan over medium heat. Add the flour and cook  until golden brown, 2-3 minutes.

Season with salt and pepper, then gradually add the chicken broth and green pepper broth. Add the remaining half of the cream cheese and cook  until set, 5 to 7 minutes.Remove from heat and pour  green chile sauce over  enchiladas. Sprinkle  remaining cheese on top.

Place the baking dish in the oven and bake for 23-26 minutes.

Optional: Roast for 3-5 minutes until lightly browned.

Remove from the oven and let  rest for 10-12 minutes.Garnish with fresh coriander if desired.

Get ready for a flavor explosion that will leave everyone wanting more!

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