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Cream Cheese Chicken Enchiladas – 12 Tomatoes

kept bymlehet

8-10 flour tortillas
1 (8 oz.) package cream cheese, room temperature, divided [1/2 and 1/2]
1-2 (4 oz.) cans green chiles
3 cups cooked chicken, shredded
2 cups Mexican blend cheese, grated, divided [1 cup; 1 cup]
2 cups 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 freshly ground pepper, to taste
Fresh cilantro, garnish, optional



mlehet's picture

VERY cheesy filling, might cut down on cream cheese. Sauce was very nice

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